Grilled Lamb Chops with Honey Mustard Glaze

Sear them 3 minutes a side. That’s where the crust happens. Everything else is just keeping them from burning while they cook through.

Why You’ll Love This Grilled Lamb Chops Recipe

Takes 35 minutes total — 10 minutes of prep, 25 on the grill. That’s a summer dinner. Honey and mustard glaze does all the work for you. The ginger cuts through the richness instead of letting it sit there being heavy. Tastes expensive. Costs nothing compared to what you’d pay at a restaurant. Cleanup is basically “hose off the grates.”

What You Need for Honey Glazed Lamb Chops with Mustard

Two racks of lamb. That’s it for the main thing. Six to eight ribs per rack. Ask the butcher to cut them for you if you want — doesn’t matter either way.

For the glaze: honey. Not the plastic bear bottle. Real honey. Eighty milliliters. Spicy brown mustard — twenty milliliters. Olive oil, twenty milliliters. Fresh ginger, minced fine. Ten grams. Tastes sharp when it’s fresh. Doesn’t matter if you go a little over.

Salt and pepper. Kosher salt. The kind that actually sticks to meat instead of disappearing. Grind the pepper fresh if you can. Store-bought is fine too.

That’s the whole thing. Seven ingredients.

How to Make Grilled Lamb Chops

Mix the honey, mustard, ginger, and olive oil in a bowl first. Don’t skip this part — let it sit for a minute while you prep the lamb. The flavors kind of wake up together.

Trim the fat on the lamb racks. Not all of it — you need some. Just the thick white stuff that won’t cook through. Takes two minutes. Wrap the bones at the ends with foil so they don’t char black and taste like ash. Sounds weird. Trust it.

Get your grill running. Medium-high. Let it heat for like five minutes. Grease the grates with a paper towel and oil — they stick otherwise. It’s annoying and there’s no point fighting it.

How to Get Grilled Lamb Chops Perfectly Medium-Rare

Lay the racks meat-side down. Sear for three minutes. Don’t move them. The browning happens when you leave it alone. Flip. Three minutes on the other side. You should hear it sizzle. If you don’t, the grill’s not hot enough.

Lower the heat. Medium. Maybe medium-low if your grill runs hot. This is where the inside actually cooks and doesn’t just get charred on the outside. Eight to ten minutes. Start brushing the glaze on after the first two minutes. Keep brushing every minute or so. The honey caramelizes and gets sticky and sweet. The mustard gets kind of sharp. The ginger just sits there being useful.

Pull the lamb when the internal temperature hits 60°C. Medium-rare. Use a thermometer. The probe goes into the thickest part of the meat, not touching bone. Wait five minutes before you cut into it. Everything keeps cooking a tiny bit while it rests. That’s just how it works.

Grilled Lamb Chops Tips and Common Mistakes

Trim the fat but keep some of it. Sounds contradictory. The white hard fat doesn’t render. The thin layer underneath keeps things juicy. Strip just what won’t cook.

Don’t flip constantly. People do this and then wonder why everything’s dry. Sear. Wait. Flip. That’s it.

The glaze can burn if your heat’s too high at the end. Lower the temp if you see black spots forming on the honey. It goes from caramelized to charred in like thirty seconds.

Ginger goes in minced small. Chunks taste kind of weird and fibrous. Fine pieces melt into the glaze.

You could cook these on cast iron in a hot oven if you don’t have a grill. 400 degrees. Same timing roughly. Tastes different — more like seared steak. Less like grilled lamb. But it works.

Grilled Lamb Chops with Honey Mustard Glaze

By Emma Kitchen

Prep:

10 min

Cook:

25 min

Total:

35 min

Servings:

4 servings

Ingredients

• For the glaze
• 80ml honey
• 20ml olive oil
• 20ml spicy brown mustard
• 10g fresh ginger, minced
• For the lamb
• 2 racks of lamb, 6-8 ribs each
• Salt and pepper to taste

Method

1. For the marinade
2. 1 In a bowl, mix honey, spicy mustard, ginger, and olive oil.
3. 2 Set it aside to let flavors meld.
4. For the lamb preparation
5. 3 Trim excess fat from the lamb racks. Cover bone ends with foil.
6. Grilling the lamb
7. 4 Preheat grill to medium-high. Grease the grill grates.
8. 5 Sear the lamb for 3 minutes on each side.
9. 6 Reduce heat to low. Cook for additional 8-10 minutes, brushing with the honey glaze.
10. 7 Remove lamb when internal temperature reaches 60°C for medium-rare.
11. 8 Allow to rest for 5 minutes before slicing into chops.

Nutritional information

Calories

320

Protein

22g

Carbs

12g

Fat

22g

Print Recipe Save to Pinterest

Frequently Asked Questions About Honey Glazed Lamb Chops with Spicy Mustard

Can you make the glaze ahead? Yeah. Mix it the night before. Flavors get better, not worse. Keep it in a container in the fridge.

What if you don’t have fresh ginger? Ground ginger works. Use maybe a teaspoon. It’s sharper so you need less. Fresh is better. But ground is fine.

How do you know when they’re done? Thermometer. 60°C for medium-rare. That’s the only way to know for sure. Pressing it doesn’t work. Timing depends on how thick the ribs are.

Can you make honey mustard glazed lamb without the ginger? You can. Tastes flatter. Not bad. Just not as interesting. The ginger’s the whole point.

What’s the rest time for? Stops them from being dry. The heat keeps moving through the meat while it sits. You cut into it too fast and all the juice runs out. Five minutes and it redistributes.

Do you need a meat thermometer? Not if you’ve done this a hundred times. If you haven’t — yes. Get one. Thirty bucks. Changes everything.

Can you use honey mustard from a jar instead of making it? Never tried it. Probably not the same. The fresh ginger matters. Jarred stuff doesn’t have it.

What about medium instead of medium-rare? Cook it another two minutes per side. Thermometer says 63°C. Lamb gets darker and less juicy but some people like that.