Best 10 Grilled Lamb Chops With Mustard Barbecue Sauce Recipes

GRILLED LAMB CHOPS RECIPE

Steps:

• Add 2-4 cloves minced garlic, 1 teaspoon salt, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon minced fresh rosemary, and 2 tablespoons freshly squeezed lemon juice to a bowl. Whisk the ingredients together with enough olive oil to form a paste-like consistency.
• Add 6-8 lamb chops to a zip-lock plastic bag (or platter or baking pan) and coat with the marinade so all of the lamb is covered. Press the air out of the bag and rest it on a platter or in a baking pan (or cover with plastic wrap tightly if using a pan). Refrigerate to let it marinate for at least 12 hours or up to overnight.
• When ready to cook, remove the lamb chops from the fridge and from the marinade bag. Let them come to room temperature by resting out of the refrigerator for at least 20 minutes before grilling.In the meantime, heat your grill to high heat (450°F to 500°F). Sear the lamb chops for 5 minutes over direct heat, then flip and grill for another 5 minutes.
• Move the lamb chops to indirect heat on the opposite side of the grill, then grill for an additional 3-5 minutes. Your lamb chops will be medium-rare. Leave on for longer and follow the temperature chart below if you want them cooked more.
• Remove from the grill and place on a plate or platter. Cover with foil and let them rest for 5 minutes before serving. Enjoy!

GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE

Steps:

• For Mustard-Molasses Glaze: Mix together until combined.
• For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides.

FILIPINO-STYLE BARBECUE CHICKEN

Steps:

• Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
• Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
• Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
• When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
• Preheat a charcoal grill until coals are very hot.
• Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
• Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

MUSTARD-BARBECUED LAMB CHOPS

Steps:

• Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
• To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
• Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE

Steps:

• Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
• While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
• Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
• About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
• Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

BARBECUED LAMB CHOPS

Steps:

• In a shallow dish, combine the oil, garlic and seasonings; add lamb chops and turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain and discard marinade. Grill the chops, uncovered, over medium heat for 5-9 minutes on each side or until meat reaches desired doneness (135° for medium-rare, 140° for medium, 145° for medium-well).

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)

Steps:

• Put honey, soy, garlic & butter into a small dish & heat gently till it blends easily with a fork.
• Add mustard to taste. It needs to balance the sweetness & saltiness so you can add quite a bit before it gets hot. Mix well.
• Coat meat thoroughly with sauce & place under the griller or in an oven (uncovered) at about 200c. (Save a little sauce for when you turn the meat over.).

GRILLED LAMB CHOPS WITH PORCINI MUSTARD

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.
• Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
• Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.
• Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.
• Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
• What to drink:
• Avignonesi Rosso di Toscana '05