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Double Lamb Chops with Rosemary-Mustard Sauce

Double Lamb Chops with Rosemary-Mustard Sauce

By Traeger Kitchen

What’s better than a lamb rib chop? A double lamb rib chop! If you can only find single chops, buy a whole rack and cut it so that each portion features two ribs. If the bones have not been "Frenched," you can do that yourself by scraping off the excess fat, cartilage, and meat on the bones; it's not necessary but makes for a more elegant presentation.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Cherry

Ingredients

This recipe serves:

4

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Units of Measurement:
main
4 double cut lamb rib chops
2 Tablespoon olive oil, divided
Kosher salt
Freshly ground black pepper
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1/4 Cup chicken stock
2 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
1 Tablespoon chopped fresh rosemary
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
This recipe serves:

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
4 double cut lamb rib chops
2 Tablespoon olive oil, divided
Kosher salt
Freshly ground black pepper
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1/4 Cup chicken stock
2 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
1 Tablespoon chopped fresh rosemary
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce

Steps

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    Double Lamb Chops with Rosemary-Mustard Sauce

    Double Lamb Chops with Rosemary-Mustard Sauce thumbnail
  • 1

    Rub the lamb chops all over with about 1 tablespoon of oil, then season well on both sides with with salt and pepper. Set aside.

  • 2

    Preheat the Traeger to 450°F with the lid closed; this will take at least 15 minutes.

    450 ˚F / 232 ˚C

  • 3

    Meanwhile, heat 1 tablespoon of the olive oil in a small sauté pan over medium heat. Add the shallot and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, until softened, about another 1 minute.

  • 4

    Add the chicken stock, soy sauce, vinegar, rosemary, mustard, and Worcestershire. Bring to a simmer and cook until the sauce is reduced by half and coats the back of a spoon, about 5 minutes. Keep the sauce warm while you grill the lamb chops.

  • 5

    Holding a leave-in meat thermometer parallel to the work surface, insert it into the middle of the meaty end of one double chop, avoiding the bone. Place the lamb chops directly on the grill grates and grill, flipping once, until the internal temperature reaches 135°F for medium, about 4 minutes per side. (The time may vary depending on your chop size, your grill, and the weather.)

    450 ˚F / 232 ˚C

    135 ˚F / 57 ˚C

  • 6

    Serve the lamb chops with the rosemary-mustard sauce. Enjoy!

My Notes


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