Maple Dijon Rack of Lamb Chops

Lamb isn’t a protein I grew up eating. In fact, it’s only been in the last decade or so that I started eating lamb but it’s fair to say that I enjoy grilled lamb chops at least as much as a great steak.

For these maple dijon grilled lamb chops, I’m using the rib chop; not to be mistaken with the loin chop. The loin chop is also a delicious cut of meat and resembles a tiny porterhouse steak.

Jump to Recipe

What’s Difference Between Lamb Rib Chops and Loin Chops?

Rib chops and loin chops are similar in tenderness, but the rib chop has a higher fat content. This higher fat content means more flavor. The two also look different.

The rib chop contains a rib bone and more closely resemble a tomahawk steak. The loin chop is larger than a rib chop and usually includes a medallion of tenderloin which is what makes it look like the porterhouse.

I like to French the rib chops for this recipe not only because it adds to the presentation, but it also provides a pretty sweet meat handle. It doesn’t take long, and is well worth the effort.

Why Do Maple and Dijon Pair So Well?

This sweet and tangy contrast of these two make them the perfect match. Maple syrup provides a natural sweetness with its rich, caramel-like flavor, while Dijon mustard adds a tangy and slightly acidic taste.

They each have their own distinct flavors, and when combined, they create a more complex flavor profile. The sweetness of maple syrup enhances and mellows out the sharpness of Dijon mustard; resulting in a well-rounded and pleasant flavor experience.

How To Make Grilled Lamb Chops

Serves: 2 | Active Prep Time: 20 min | Cooking Time: 35 min

Ingredients
Meat:
1 rack of lamb, Frenched

Marinade:
1/2 cup organic maple syrup
1/4 cup olive oil
3 tbsp Dijon mustard
2 tsp balsamic vinegar
1” fresh ginger root, minced
Zest of 1 lemon
2 cloves garlic, minced
2 tsp sea salt (divided equally)
1/2 tsp white pepper
2 sprigs rosemary, roughly chopped

Step 1: In a medium-sized mixing bowl, combine all marinade ingredients (except rosemary and only using half of the divided salt) and whisk together.

Step 2: Place lamb in a sealable plastic bag and pour marinade over the lamb, reserving 1/4 cup. Seal bag and massage to ensure lamb is completely coated. Place sealed bag and reserved marinade in the refrigerator for at least 4 hours, turning occasionally. Overnight is preferable if you have the time.

Step 3: Remove from refrigerator and place on the countertop to allow the meat to slightly come up to room temperature. While meat is on the counter, light grill and set for two-zone heating. Close the lid on the grill and establish temperature at 350°F.

TIP: It’s important here to use a leave-in thermometer to monitor grill temperature. I’ve talked before about the notoriously inaccurate thermometers that come with most grills. I’ll say it again — Don’t trust them! Doing so will absolutely result in poor end results.

Step 4: Remove lamb from bag, and sprinkle with roughly chopped rosemary. Insert a reliable leave-in thermometer probe and place the lamb on the grill over indirect heat. Close lid and cook using indirect heat until the internal temperature reaches 90°F. Using a basting brush, coat the lamb with reserved marinade. Close the lid and continue to cook over indirect heat until meat reaches 120°F.

TIP: Position lamb so the meat is facing away from the heat source and bones are facing towards the heat source. This will help keep the lamb from overcooking on the outside.

Step 5: Once the meat reaches 120°F, move the rack of lamb from indirect heat to directly over the coals in order to achieve a nice sear on both sides. About 2 minutes per side or until you have the sear you desire via the Maillard reaction.

Step 6: Remove lamb from the grill, tent with aluminum foil, and allow to rest 5 minutes before slicing.

Step 7: Slice lamb into individual chops and sprinkle with remaining sea salt (or more to taste) and serve.