Honey Glazed Lamb Chops
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Lamb chops. Grilled with a sweet honey glaze. Mustard adds a kick. Ginger gives zest. Quick cooking time. Great for summer meals.
Prep:
10 min
Cook:
25 min
Total:
35 min
Servings:
4 servings
#lamb
#grilling
#honey
#summer meals
Honey and lamb. They work together. Grill the lamb, not too long. The glaze, it shines. Mustard adds depth. Ginger gives warmth. A fresh salad on the side. Bright flavors. Good for any gathering. Friends will love this. Simple technique, but the taste impresses.
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
About the ingredients
Honey adds sweetness. Olive oil keeps it moist. Spicy brown mustard brings heat. Fresh ginger, a hint of spice. Lamb ribs are tender and flavorful. Racks are often sold whole. Adjust seasoning to your liking. Let the marinade sit. It helps infuse flavor. Can use a different vinegar.
Method
For the marinade
- In a bowl, mix honey, spicy mustard, ginger, and olive oil.
- Set it aside to let flavors meld.
For the lamb preparation
- Trim excess fat from the lamb racks. Cover bone ends with foil.
Grilling the lamb
- Preheat grill to medium-high. Grease the grill grates.
- Sear the lamb for 3 minutes on each side.
- Reduce heat to low. Cook for additional 8-10 minutes, brushing with the honey glaze.
- Remove lamb when internal temperature reaches 60°C for medium-rare.
- Allow to rest for 5 minutes before slicing into chops.
Cooking tips
Preparation is key. Don’t skip the marinating. Time is limited, but the taste is significant. Cooking on low heat prevents dryness. Use a meat thermometer for accuracy. It can make a big difference. Slicing the lamb should be easy after resting. Pair it with a refreshing side salad.
Chef's notes
- 💡 Marinate lamb racks in the glaze. At least 30 minutes. Overnight is better. Flavor penetrates the meat. Don’t skip. Important for taste.
- 💡 Sear lamb at high heat first. Seal in juices. Reduces cooking time later. Keep an eye on the grill. Avoid burning the glaze.
- 💡 Brush lamb while cooking. Use leftover marinade. Adds flavor and moisture. Don’t let it dry out. Essential for juicy chops.
- 💡 Temperature matters. Use a meat thermometer. 60°C for medium-rare. 70°C for medium. Overcooking ruins tenderness. Keep checking.
- 💡 Let lamb rest after grilling. Five minutes minimum. Allows juices to redistribute. Slicing too soon is a mistake. It will dry out.
Common questions
How can I tell when lamb is done?
Check internal temp. Use a thermometer. 60°C ideal. Color helps. Juices should run clear.
Can I use a different glaze?
Yes. Teriyaki sauce works. Or BBQ sauce. Adjust mustard heat. Flavor changes dramatically.
Why rest the lamb?
It redistributes juices. Makes meat tender. Slicing immediately leads to dryness. Important step to remember.
How should I store leftovers?
Wrap well in foil. Refrigerate. For two to three days. Can freeze for longer. Just reheat gently.
