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Lick Your Chops: Grilled Lamb with Mustard Butter

My grandfather, a butcher by trade and grill master by passion, had a way with lamb chops that I’ve never forgotten. The aroma alone – a symphony of lemon, garlic, and sizzling meat – would fill the entire neighborhood. But it wasn’t just the smell; it was the taste, the melt-in-your-mouth tenderness paired with a tangy mustard butter that elevated simple grilled lamb to a truly unforgettable experience. He always called them “Lick Your Chops” lamb chops, and after one bite, you knew exactly why. This recipe is my attempt to capture that magic, a tribute to the flavors and memories he so generously shared.

Recipe Overview

Prep Time: 2 hours 15 minutes
Cook Time: 14 minutes
Total Time: 2 hours 29 minutes
Servings: 4
Yield: 8 lamb chops
Dietary Type: Varies (See Variations)

Ingredients

8 lamb chops

Marinade

2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
Salt and black pepper (to taste)

Mustard Butter

¼ lb (4 ounces) unsalted butter, softened
½ teaspoon lemon juice
1 clove garlic, crushed
1 tablespoon Dijon mustard

Equipment Needed

Shallow dish
Small bowl
Grill

Instructions

In a small bowl, thoroughly mix together the olive oil, lemon juice, crushed garlic, salt, and black pepper to create the marinade.
Place the lamb chops in a shallow dish and generously pour the marinade over them.
Turn the chops to ensure they are well coated in the marinade, then set aside to marinate at room temperature for 2 hours. This allows the flavors to penetrate the meat, resulting in a more tender and flavorful final product.
While the chops are marinating, prepare the mustard butter. In another small bowl, combine the softened unsalted butter, lemon juice, crushed garlic, and Dijon mustard.
Mix the ingredients together until they are completely blended and form a smooth, consistent mixture.
Set the mustard butter aside at room temperature. It is crucial not to refrigerate the butter, as it needs to be soft enough to melt beautifully over the hot grilled chops.
After the marinating time is complete, prepare your grill. Ensure the coals are hot, or the gas grill is preheated to medium-high heat.
Carefully place the marinated lamb chops on the hot grill grates.
Grill the chops for approximately 7 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). A meat thermometer is your best friend here!
Once the chops are grilled to perfection, carefully transfer them to serving plates.
Place a generous knob of the prepared mustard butter on top of each chop. The heat from the chops will cause the butter to melt, creating a luscious and flavorful sauce.
Serve immediately, offering the remaining mustard butter on the side for those who desire an extra dose of flavor.

Expert Tips & Tricks

Marinating Time: Don’t skimp on the marinating time! Two hours is the sweet spot, but if you’re short on time, even 30 minutes will make a difference.
Butter Consistency: The softened butter is essential for the mustard butter to blend correctly. Take it out of the refrigerator at least an hour before you start. If you forget, a quick zap in the microwave (in very short bursts!) can soften it, but be careful not to melt it.
Grilling Heat: Maintaining the correct grill temperature is critical. Too hot, and the outside will char before the inside is cooked. Too low, and you’ll end up with tough, overcooked chops.
Doneness: Using a meat thermometer is the most accurate way to ensure your chops are cooked to your preference. Remember that the internal temperature will rise a few degrees after you remove them from the grill, so pull them off slightly before they reach your target temperature.
Resting: Allowing the chops to rest for a few minutes after grilling will help the juices redistribute, resulting in a more tender and flavorful bite. Cover them loosely with foil while they rest.

Serving & Storage Suggestions

Serve these grilled lamb chops immediately while they are hot and the mustard butter is still melting. They pair beautifully with a side of roasted vegetables like asparagus, potatoes, or Brussels sprouts. A simple salad with a lemon vinaigrette also complements the richness of the lamb.

Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in a preheated oven at 300°F (150°C) until heated through. Be careful not to overcook them, or they will become dry. The mustard butter is best served fresh, but can also be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	859.8 kcal	N/A
Calories from Fat	724 g	84%
Total Fat	80.5 g	123%
Saturated Fat	37.9 g	189%
Cholesterol	201.6 mg	67%
Sodium	152.7 mg	6%
Total Carbohydrate	1.5 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.3 g	1%
Protein	31.6 g	63%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Herb Butter: Instead of mustard butter, try using a compound butter made with fresh herbs like rosemary, thyme, or parsley.
Spicy Kick: Add a pinch of red pepper flakes to the marinade or mustard butter for a touch of heat.
Mint Sauce: For a classic pairing, serve the grilled lamb with mint sauce.
Mediterranean Flavors: Marinate the chops in a mixture of olive oil, oregano, lemon juice, and feta cheese crumbles.
Dietary Considerations: To make it dairy free use a dairy-free butter substitute for the mustard butter.

FAQs (Frequently Asked Questions)

Q: Can I marinate the lamb chops for longer than 2 hours?
A: While 2 hours is ideal, you can marinate the chops for up to 4 hours in the refrigerator. Marinating for longer periods can sometimes make the meat too soft.

Q: What type of lamb chops should I use?
A: This recipe works well with loin chops, rib chops, or sirloin chops. The cooking time may need to be adjusted slightly depending on the thickness of the chops.

Q: Can I cook these lamb chops in the oven if I don’t have a grill?
A: Yes, you can broil the chops in the oven for about 5-7 minutes per side, or until they reach your desired level of doneness. Make sure to preheat your broiler and position the chops close to the heat source.

Q: How can I prevent the mustard butter from melting too quickly on the hot chops?
A: Ensure the mustard butter is at room temperature, not overly soft. Also, don’t place too much butter on the chops at once. A small knob will melt beautifully without completely disappearing.

Q: What’s the best way to tell if the lamb chops are done?
A: The most accurate way is to use a meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine. The combination of the flavorful marinade and the tangy mustard butter creates a truly unforgettable experience. Don’t be afraid to experiment with variations and make it your own. Whether you’re a seasoned grill master or a novice cook, these “Lick Your Chops” lamb chops are sure to impress. Give it a try, share it with loved ones, and let me know what you think! Perhaps you’ll create some delicious memories of your own. Pair it with a bold red wine and some crusty bread to soak up all those delicious juices, and you’ve got yourself a feast.

Lick Your Chops Recipe