Jul 14 2026
Restaurants›Stillwater›Grilled Colorado Lamb Chops Recipe

Grilled Colorado Lamb Chops Recipe

Inspired by Stillwater
Time1h 30m
Serves4

Herb Marinated, Creamy Mustard Sauce, Red Beet Marmalade, Whipped Ricotta and Preserved Lemon Grits.

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Ingredients

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Herb Marinade & Lamb

Creamy Mustard Sauce

Red Beet Marmalade

Whipped Ricotta

Preserved Lemon Grits

Finishing & Garnish

Method

Herb Marinade & Lamb

  1. 1

    Make the marinade

    In a bowl whisk together 0.25 cups olive oil, chopped rosemary, thyme, parsley, minced garlic, 1 tablespoon lemon zest, 1 tablespoon red wine vinegar, 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper until combined.

  2. 2

    Marinate lamb

    Place 8 Colorado lamb rib chops in a shallow dish or resealable bag. Pour the marinade over the chops, turning to coat evenly. Marinate at room temperature for 30 minutes or refrigerate for up to 3 hours. If refrigerated, bring to room temperature for 30 minutes before cooking.

  3. 3

    Preheat grill

    Preheat grill to medium-high (about 450°F / 230°C). Oil the grates lightly to prevent sticking.

  4. 4

    Grill chops

    Remove excess marinade from chops. Grill lamb chops 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), or longer to desired doneness. Use tongs to sear edges briefly if chops are frenched. Transfer to a cutting board and tent loosely with foil; rest 5–7 minutes before serving.

Creamy Mustard Sauce

  1. 5

    Sauté shallot

    While chops rest, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Add 1 minced shallot and cook 2–3 minutes until translucent and fragrant but not browned.

  2. 6

    Deglaze and reduce

    Add 0.25 cups dry white wine to the pan and simmer until reduced by about half (about 2 minutes).

  3. 7

    Finish sauce

    Reduce heat to low. Whisk in 2 tablespoons Dijon mustard, 0.5 cups heavy cream and 1 teaspoon fresh lemon juice. Simmer gently until slightly thickened, about 2–3 minutes. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Keep warm until serving.

Red Beet Marmalade

  1. 8

    Cook beets

    Place 2 scrubbed red beets in a medium saucepan and cover with water. Bring to a simmer and cook until tender when pierced with a fork, about 25–35 minutes depending on size. Drain and let cool slightly.

  2. 9

    Peel and chop

    When cool enough to handle, peel the beets (skins should slip off) and finely dice to about 1/4-inch pieces.

  3. 10

    Make marmalade

    In a small saucepan combine diced beets, 2 tablespoons granulated sugar, 2 tablespoons red wine vinegar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest, 0.25 teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture reduces and is jammy, about 10–12 minutes. Taste and adjust seasoning. Remove from heat and keep warm or cool to room temperature for service.

Whipped Ricotta

  1. 11

    Whip ricotta

    Place 1 cup whole-milk ricotta in a food processor or blender with 1 teaspoon extra-virgin olive oil, 0.5 teaspoon lemon zest, 0.5 teaspoon honey, 0.25 teaspoon salt and 1/8 teaspoon black pepper. Pulse/whip until very smooth and slightly aerated, about 30–45 seconds. Transfer to a small bowl and refrigerate until ready to plate.

Preserved Lemon Grits

  1. 12

    Boil liquid

    In a medium saucepan bring 3 cups water and 0.5 cups milk to a gentle boil. Add 0.75 teaspoon salt.

  2. 13

    Cook grits

    Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes (follow package for exact time). If mixture becomes too thick, add up to 0.25 cup extra water or milk to reach desired creaminess.

  3. 14

    Finish grits

    Stir in 2 tablespoons unsalted butter, 0.25 cups grated Parmesan and 1 tablespoon finely chopped preserved lemon rind. Season with 0.25 teaspoon black pepper and additional salt to taste. Keep warm until plating.

Plating & Finish

  1. 15

    Assemble plates

    Spoon a generous mound (about 1/2 cup) of preserved lemon grits onto each plate. Dot or spread 1–2 tablespoons whipped ricotta next to the grits. Arrange 2 grilled lamb chops over the grits and ricotta per plate.

  2. 16

    Add sauces and garnish

    Spoon 1–2 tablespoons creamy mustard sauce over each lamb chop. Add a small spoonful (about 1 tablespoon) of red beet marmalade beside or atop the chops for color and brightness. Drizzle 1 teaspoon extra-virgin olive oil over microgreens or arugula and scatter on the plate. Finish with a pinch (about 1/8–1/4 teaspoon) flaky sea salt over the lamb and a grind of black pepper.

  3. 17

    Serve

    Serve immediately while chops and grits are warm.

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