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Honey-Garlic Rosemary Lamb Chops with Honey-Mustard Mayo Dip


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  • 2 lbs. small rack of lamb chops, frenched bones; about 18 chops
  • 1/2 cup olive oil
  • 2 Tbsp honey
  • 1 Tbsp grainy mustard
  • Zest of 1 lemon
  • 2 cloves garlic, finely minced or grated
  • 2 Tbsp fresh rosemary, finely minced
  • Fresh ground pepper to taste
  • Sea salt to taste
  • 1/2 cup mayonnaise
  • 1 Tbsp honey
  • 1 clove garlic, finely minced or grated
  • Juice of 1/2 lemon
  • 2 tsp grainy mustard
  • Fresh ground pepper to taste



Step 1

Place the whole racks of lamb into a small ceramic container to marinate overnight.

In a large bowl, stir together the olive oil, honey, mustard, lemon zest, garlic, rosemary and pepper.

Pour the honey marinade over the lamb a bit at a time making sure to cover the meat well. Remember to get the liquid under the lamb too. Cover and put in the fridge for 24 hours.

When ready to cook and serve, bring the lamb out to come to room temperature - about an hour and fire up the grill to medium flame, pr if roasting, preheat oven to 450.


Place a very large heavy-bottom, oven safe skillet or cast iron pan over medium heat; must be big enough to accommodate the racks.

When the pan is hot, shake excess marinade off the chops and sear to a golden crust on all sides, about 2 minutes per side, adjusting the heat level as need be, being careful not to burn the sugars in the honey.

When sears all over, pop the pan into the oven and roast for about 10 minutes for medium rare. Let rest 15 minutes before cutting the rack into chops.


Preheat bbq to medium flame or 350. Wrap bare bones with foil as they burn easily and become brittle

Shake off any excess marinade and lay on hot grill. Be mindful to watch for flaring as oil drips down; adjust height of flame or position as needed. Dril to medium rare about 10 minute to 15 minutes, turning every so often


Can be served 2 per person as a pated appetizer, or can be passed as an hors d'oeuvre; lay all the chops on 1 latrge platter. Serve with either a drizzle or small dish of Honey-Mustard Mayo Dip for dipping.

DIP - Place all ingredients into a bowl and whisk together until smooth. This can be made up to three days ahead, kept covered and refrigerated.

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