Herb-Grilled Lamb Chops with Dijon

There’s something so undeniable about rosemary and Dijon together. They’re the perfect match. This easy lamb recipe is sure to knock your dinner guests’ socks off!


Yield: Makes 16

Herb-Grilled Lamb Chops with Dijon


  • ½ cup canola oil
  • ⅓ cup apple cider vinegar
  • 8 cloves garlic, bruised*
  • 2 bay leaves*
  • 2 tbsp Dijon mustard
  • 1 tsp dried rosemary, crumbled
  • 1 tsp dried thyme, crumbled
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 16 lamb loin chops


  1. Combine oil, vinegar, garlic, bay leaves, Dijon mustard, rosemary, thyme, salt and pepper in a heavy-duty zip-lock plastic bag. Add lamb. Seal and marinate in refrigerator for 30 minutes. Flip occasionally.
  2. Preheat a natural gas barbecue on high heat for 10 – 15 minutes.
  3. Remove lamb from marinade; discard marinade.
  4. Grill lamb to desired doneness, about 2 – 4 minutes per side. Rest for 5 minutes.
Nutritional analysis per chop:

293 calories, 21.9 g fat, 22.4 g protein, 0.2 g carbohydrate, 0 g fibre, 450 mg sodium

*Ingredient not included in nutritional analysis.

Tip: As an alternative to using a barbecue, lamb chops may be prepared in a grill pan on the stovetop. Heat grill pan over medium-high heat. Add lamb chops and grill to desired doneness, about 4 - 5 minutes per side for medium rare.