Tangy Maple-Mustard Lamb

Serve this lamb with a side of grilled vegetables and roasted potatoes or rice pilaf.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 12


  • 3 lbs. lamb chops
  • 1⁄4 cup extra-virgin olive oil
  • 2 Tbsp. chopped fresh rosemary
  • 2 cloves garlic, peeled and minced
  • 1 tsp. pepper
  • 1 Tbsp. Dijon mustard
  • 1⁄4 cup maple syrup
  • 1 tsp. orange zest
  • 2 tsp. salt
  • 3 Tbsp. vegetable oil
  • 1 large lemon, cut into wedges


  • Put the lamb in a medium baking dish. In a medium bowl, whisk the oil, rosemary, garlic, pepper, mustard, maple syrup, and orange zest. Reserve 1⁄3 cup of the marinade to brush on the lamb after grilling. Pour the remaining marinade over the lamb and rub it all over to coat. Cover and marinate for 1 hour at room temperature or refrigerate overnight. Bring the lamb to room temperature, if it was refrigerated. Season the lamb with salt.
  • Preheat the gas or charcoal grill to medium-high. Brush the grill surface to make sure it is thoroughly clean. When the grill is ready, dip a clean tea towel in the vegetable oil and wipe the grill’s surface with the oil. Place the lamb on the grill, and grill it 3 to 4 minutes a side for medium rare or 4 minutes a side for medium. Brush the reserved marinade on the lamb chops and let them rest for 5 minutes.
  • Serve the lamb with the lemon wedges.