Grilled Lamb Chops (gf) Recipe

Prepare and season lamb

Pat the lamb chops dry with paper towels. Rub both sides with 2 tbs olive oil, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature while you prepare the glaze (about 20 minutes).

Make mustard & honey glaze

In a small bowl combine 3 tbs Dijon mustard, 1 tbs whole-grain mustard, 2 tbs honey, 1 tbs fresh lemon juice, 1 tsp chopped rosemary and 1 tsp minced garlic. Whisk until smooth and set aside.

Preheat grill

Preheat a grill or grill pan to high heat (450–500°F / 230–260°C). Oil the grates or brush the pan lightly to prevent sticking.

Grill chops

Place lamb chops on the hot grill. For medium-rare, grill about 3–4 minutes per side depending on thickness (internal temperature 57–60°C / 135–140°F). For medium, cook 4–5 minutes per side. During the last minute of cooking, brush a thin layer of the mustard-honey glaze onto each chop, turn once and brush the other side so glaze becomes tacky but not burned.

Rest and finish

Transfer chops to a cutting board, tent loosely with foil and rest for 5 minutes. Spoon any remaining glaze over the chops before serving.

Parboil potatoes

Place the potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a knife, about 10–12 minutes depending on size. Drain well and let steam dry in the colander for 2–3 minutes.

Heat duck fat

While potatoes cook, preheat the oven to 220°C (425°F). In a large ovenproof skillet, heat 3 tbs duck fat and 1 tbs olive oil over medium-high heat until shimmering.

Crisp potatoes

Add the drained potatoes cut-side down (if halved) to the hot fat in a single layer. Add 3 smashed garlic cloves and 3 thyme sprigs to the pan. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Cook without moving for 4–6 minutes until bottoms are golden and crisp.

Finish in oven

Transfer the skillet to the preheated oven and roast 10–12 minutes until fully tender and crisped to your liking. Remove from oven, discard thyme stems and garlic, then sprinkle 2 tbs chopped parsley over the potatoes and toss gently to coat.

Prepare salad ingredients

Trim watercress and slice Belgian endive into thin ribbons. Thinly slice 1/2 red shallot and place all in a large bowl.

Make dressing

In a small jar or bowl combine 1 tbs champagne vinegar, 2 tbs extra-virgin olive oil, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp sea salt and 0.25 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Dress and toss

Pour dressing over the salad just before serving and toss gently to combine. Taste and adjust seasoning if needed.

Divide duck fat potatoes among 4 plates. Arrange 2 lamb chops per plate (or as desired) on top or beside the potatoes. Place a portion of the watercress and endive salad to the side. Garnish with lemon wedges and a small handful of microgreens or extra watercress. Serve immediately.