Grilled Lamb Chops Recipe
Mustard & Honey Glaze, Duck Fat Potatoes, Watercress & Endive Salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Lamb Chops with Mustard & Honey Glaze
Duck Fat Potatoes
Watercress & Endive Salad
Method
Grilled Lamb Chops with Mustard & Honey Glaze
- 1
Bring chops to room temperature
Remove lamb chops from the refrigerator 30 minutes before cooking so they come close to room temperature. Pat dry with paper towels.
- 2
- 3
Make mustard & honey glaze
In a small bowl whisk together 3 tbs Dijon mustard, 1 tbs whole-grain mustard, 2 tbs honey, 1 tsp red wine vinegar and 1 tsp chopped fresh thyme until smooth. Warm 1 tbsp unsalted butter in a small pan over low heat and add the mustard mixture just to warm through for 1 minute; this mellows the mustard and helps the glaze coat the meat. Keep warm.
- 4
- 5
Grill the chops
Place chops on the hot grill. For medium-rare, grill 3–4 minutes per side for 1-inch thick chops (adjust 1–2 minutes either way for doneness preference). During the last minute of cooking on each side, brush a thin layer of the warmed mustard-honey glaze onto the meat so it forms a shiny coating without burning. Use a meat thermometer inserted into the thickest part (not touching bone) to check for 130–135°F for medium-rare, 140°F for medium.
- 6
Rest and finish
Transfer chops to a warm plate and tent loosely with foil. Let rest 5–7 minutes. Spoon any remaining glaze over the chops just before serving and sprinkle with a few extra thyme leaves if desired.
Duck Fat Potatoes
- 7
- 8
Preheat oven and prepare pan
Preheat oven to 425°F (220°C). Place a rimmed baking sheet or ovenproof skillet in the oven while it heats.
- 9
Toss potatoes in duck fat
In a bowl, toss the drained potatoes with 2 tbs duck fat, 3 smashed garlic cloves, 1 tsp chopped fresh rosemary, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.
- 10
Roast potatoes
Carefully remove the hot baking sheet/skillet from the oven, spread the potatoes in a single layer cut-side down (if halved) and return to the oven. Roast for 25–30 minutes, turning once halfway through, until deeply golden and crisp outside and tender inside.
- 11
Finish
Remove from oven, discard the garlic cloves or keep for serving if desired. Toss roasted potatoes with 1 tbs chopped flat-leaf parsley (optional) and adjust seasoning to taste. Keep warm until serving.
Watercress & Endive Salad
- 12
Prepare dressing
In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp honey, 1 tbs minced shallot, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or seasoning.
- 13
Assemble salad
Place 3 cups trimmed watercress and thinly sliced leaves from 2 Belgian endive heads into a large bowl. Add 3 thinly sliced radishes.
- 14
Dress and toss
Pour the dressing over the greens and radishes just before serving and toss gently to coat. Serve immediately so the watercress remains crisp.