Lamb chops with mustard butter

Australia has always been known for its BBQ’ing prowess. Look or ask anyone on the street and they have a story to tell of a mate who makes the best chicken or smoked meats.

Admittedly I think I’m pretty good at it myself but by no means am I a pit master. However over the years I have accumulated quite a repertoire of BBQ’ing skills and recipes.

I think it’s only fair that I share some of the recipes and ideas/skills with everyone to up their outdoor meat mastering skills.

Personally I love smoking meats. It’s funny though, as a younger man I hated smoked foods. The smell and taste would make me cringe but as I matured my taste changed. Now, when ever I smell smoke from an open fire i try to depict if it’s for warmth or if there is a tinge of meat smell. Either way it makes me hungry!

So to kick things off for all you aspiring meat technicians let’s start with something simple. If you already know how to get the smoker started then this simple recipe will be a game changer for family meals. Or if you simply want a quick tasty meal, chuck it on the barbecue or in a frypan. Either way you’ll be happy with the results I guarantee!

Lamb Chops With Mustard Butter

  • 4 lamb chops (preferably cut thick- 4cm thick)
  • 2 tbsp olive oil
  • 2-3 garlic cloves, crushed (not jarred)
  • 2 tbsp Lemon juice
  • Salt and pepper

Mustard butter

  • 1 tbsp Dijon mustard
  • 1/2 tsp lemon juice
  • 1 garlic clove, crushed
  • 125g butter, softened
  • Salt and pepper


For the lamb chops, combine the olive oil, crushed garlic and lemon juice. Lay chops on a plate and brush with mixture. Add salt and pepper to taste. Place in fridge for about 2 hours. I prefer cracked black pepper but any will do. As a general rule, go extra salt but not extreme.

To make the mustard butter, work the mustard, lemon juice and garlic into the butter until combined. Season with salt and butter and set aside at room temperature.

Now that the prep work is done you’ll need to decide how you would like to cook these succulent bad boys, to smoke, hot plate or flame grill? Each of these methods give a slightly different result.

As an example, smoking obviously has a smoked flavor. The meat is slow cooked and depending on the type of wood used, you can alter the taste. Hot plate cooking on a BBQ is quick and easy, ideal for a weeknight family meal. This also incorporates a frypan however I highly recommend using a cast iron pan. It holds its heat well and creates the perfect crisp outer “crust” so to speak. Flame grilled is also one of my favorite ways to cook meat. The char creates a unique taste and flavor with the heat from the coals rendering the fat to tantalizing flavors. What you choose is purely up to you.

For ease and speed of cooking on all our time poor schedules I’ll go with hot plate cooking.

To cook simply heat the hot plate to hot hot. Yes that’s not a typo. A simple way to test is to hold the edge of the chop on the hot plate and if there is instant sizzle then it’s go time.

Fry the chops to your liking but as a general guide 7 mins on both sides is ideal for this thickness. If your chops are thinner then go 5 mins on each side. No need to oil the plate as the chops are covered. Lamb is best served medium rare but if you like yours cooked well, then go for it. Serve with mustard butter to the side or spread on top.

Tip: for a really thick cut to cook through without incinerating the meat- sear both sides as mentioned above, turn the heat down and cover with a domed saucepan lid. This gets the heat through the meat and because it’s seared, the juice is kept in the meat.

If you have the time, chargrill is the way to go with lamb chops. The fats cooks down beautifully and the bits of char is what makes it!

Which ever way you decide to go, this recipe is the way to go. Fast prep with a delicious result.


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