Maple Mustard Lamb Chops

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 lamb chops (1/2 to 3/4 inch thick and 6-7 oz. each, for boneless)
• coarse salt
• fresh ground black pepper
• 3 tablespoons dry mustard
• 3 tablespoons soy sauce
• 1/2 cup maple syrup
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 2 slices bacon, cut into 1/4 inch slivers
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 3/4 cup maple syrup
• 6 tablespoons dijon mustard
• 2 tablespoons cider vinegar (to taste)
• coarse salt
• fresh ground black pepper

Recipe

• 1 make the sauce: melt the butter in a saucepan over medium heat; add in bacon, onion, and garlic; cook until golden brown, 4-5 minutes; stir in tomato paste; cook for 1 minute.
• 2 stir in maple syrup, mustard, and vinegar; let the sauce simmer until thick and flavorful, about 10 minutes; taste for seasoning, add salt and pepper if needed, also more vinegar.
• 3 you can serve the sauce hot or at room temperature; can be made up to 2 days ahead and refrigerated, covered; bring the sauce to room temperature before serving.
• 4 the chops: place the lamb chops in a baking dish and season generously on both sides with salt and pepper.
• 5 sprinkle the lamb chops on both sides with the mustard powder, using about 1 teaspoon per side and rubbing it onto the meat with a fork or your fingertips.
• 6 drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.
• 7 place the maple syrup and oil in a small bowl and stir to mix.
• 8 pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.
• 9 set up grill for direct grilling and preheat to high.
• 10 when ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.
• 11 arrange the chops on the hot grate, placing them on a diagonal to the bars.
• 12 grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.
• 13 rotate the chops a quarter turn after 2 minutes to create nice grill marks.
• 14 when ready to turn, the chops will be nicely browned on the bottom; test for doneness with instant-read thermometer side-ways into a chop; internal temp should be about 160°.
• 15 transfer the grilled chops to a platter; let rest for 2 minutes.
• 16 serve the chops with the maple-mustard barbecue sauce.