Herbaceous Grilled Lamp Chops

Herbaceous Grilled Lamb Chops

Herbaceous Grilled Lamb Chops

Last weekend I visited a Persian market.  The market filled me with all sorts of food inspiration, but it mostly left me with a strong desire to eat lamb.  I guessing that desire came from the cooked foods section, which had fresh lamb kabobs and shawarma. The market also housed a rather large meat department, it had lamb in every form, hooves, hearts, livers, basically every part of the lamb that a better cook than I am could possibly want to cook. A far cry from the selection at my local Whole Foods! I feel like I hit the lottery if they have stewed lamb meat once every 4 months.  Wouldn’t it be fabulous to be able to walk into your local market and find, um..choices?  Like ramps in the spring time, in California–but I digress.  Let’s just say, I left the Persian market with market envy.   I shop at Whole Foods so often that when I go into a conventional grocery store, I’m always amazed at how inexpensive things are.  Haha..call it reverse sticker shock! Thank you Whole Foods!  Surprisingly, I did not leave the Persian market with lamb.  I did find some great spices, some pomegranate molasses, and a few other great items.  I left with my new finds and a mission to cook these lamb chops.

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1 lb lamb chops

2 tablespoons of fresh rosemary, finely chopped

4-5 cloves of garlic minced

1 teaspoon lemon powder, can sub with lemon zest

1/2 teaspoon of olive oil

Directions: To a small bowl add garlic, rosemary, lemon zest and oil, mix well.


Dry lamb chops, season generously with sea salt. Rub the lamb chops with the herbaceous garlic paste.


Place lamb chops on a hot grill, and cook for 5-7 minutes on each side, or until lamb chops are cooked to your liking.  Remove from grill, serve with a fresh squeeze of lemon and enjoy!


Lamb chops with a spicy mustard sauce

Lamb is always a quick go to meal in our house. We love to grill lamb chops, or broil lion chops in the oven. Since I cook lamb chops so often, I have conjured up several types of sauces to go on the lamb chops to mix things up a bit. I’ll share many of them with you at some point, however, this spicy mustard sauce is one of my favorites. All in all this lamb chop dish takes 15 minutes, and that includes the time it takes to make the sauce! I use my tabletop convection oven to broil these loin chops. You can use your oven. If you use foil to line your sheet pan like I did, then clean up is just a trash toss away! Doesn’t get more lazy than that!:-)

Here’s what you need:
4-5 lamb loin chops
Sea salt to taste
Pepper to taste
Quick spray of olive oil so the loin chops don’t stick

Spicy mustard sauce
2 tablespoons of a Dijon mustard
1/4 tsp of fresh horseradish (optional if you like it really spicy use this, or use this if your Dijon is not spicy enough)
1 clove of garlic finely minced
3 teaspoons of white wine vinegar
3 tablespoon of olive oil
Sea salt to taste

In a small bowl add all of the ingredients for the mustard sauce and mix until combined, then set aside.  Pre-heat your oven to 425 degrees. Season both sides of loin chops generously with sea salt and pepper. Line a baking sheet with foil, spray lightly with olive oil spray. Place lamb chops on the sheet:

 Bake for 10-15 minutes :

Serve with a nice dollop of the spicy mustard sauce and enjoy! What is your favorite spicy sauce?

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