A full-flavoured marinade of grainy mustard, rosemary and garlic brings out the best in delicate lamb chops and forms an appealing crust during grilling. You can also use the marinade for lamb kebabs or increase the proportions for a grilled or roasted leg of lamb.
Patsy Jamieson, Diane Temple
3 tablespoons wholegrain mustard
1 tablespoon chopped fresh rosemary
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon Worcestershire sauce
4 garlic cloves, crushed
freshly ground black pepper, to taste
8 lean lamb cutlets or loin chops, trimmed of visible fat
mashed orange sweet potato and steamed broccoli, to serve
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In a shallow glass dish, whisk mustard, rosemary, vinegar, oil, Worcestershire sauce, garlic and pepper until blended. Add lamb chops and turn to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the grill or chargrill to medium-high.
Grill lamb cutlets for 2 to 3 minutes each side or cooked to your liking. If using lamb loin chops, cook for 4 to 5 minutes each side. Rest meat for 5 minutes covered with foil. Serve with mashed sweet potato and steamed broccoli.