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Lamb Chops with Rosemary-Mustard Sauce

Serving size: 4 people

Total time: 30 minutes


This recipe requires a Traeger grill 

  • 4 double cut lamb chops

  • 2 tbsp olive oil, divided

  • Kosher salt

  • Freshly ground black pepper

  • 1 large onion, finely chopped

  • 1 tbsp minced garlic

  • 1/4 cup chicken stock

  • 2 tbsp soy sauce

  • 1 tbsp balsamic vinegar

  • 1 tbsp chopped fresh rosemary

  • 2 tsp stone ground mustard (dijon mustard works as well)

  • 1 tsp Worcestershire sauce

Let's Get Cooking!

  1. Rub the lamb chops all over with 1 tbsp of oil. Season well on both sides with salt and pepper. Set aside.

  2. Preheat the Traeger to 450 degrees with the lid closed (about 15 min).

  3. In the meantime, heat 1 tbsp of olive oil in a small pan over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic and cook another minute, stirring until the garlic is softened.

  4. Add the chicken stock, soy sauce, vinegar, rosemary, mustard, and Worcestershire. Bring to a simmer and cook until the sauce has reduced by half and coats the back of a spoon, about 5 min. Keep 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 lamb chop, avoiding the bone.

  6. Place the lamb chops directly on the grill grates and grill, flipping once, until the internal tempature reaches 135 degrees for medium. Cooking times may vary depending on the chop size, grill, and weather. We cooked ours about 4 minutes per side.

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

Pairs well with:

  • Asparagus

  • Rice

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