These Grilled Herb-Crusted Lamb Chops bring bold, savory flavor with a smoky sear and herbaceous crust. Marinated, grilled, and finished to perfection using O’Ravey’s Pot o’ Magic Irish Stew Blend, this dish is a guaranteed showstopper.
Ingredients:
4 lamb chops (about 1-inch thick)
2 tbsp olive oil
2 tbsp O’Ravey’s Pot o’ Magic Irish Stew Blend
1 tsp Dijon mustard
1 tsp honey
1 tsp balsamic vinegar
Instructions:
- Marinate the Lamb (Max 2 Hours)
In a bowl, whisk together olive oil, Dijon mustard, honey, balsamic vinegar, and O’Ravey’s Pot o’ Magic Irish Stew Blend until fully combined.
Coat the lamb chops thoroughly with the marinade, ensuring even coverage.
Cover and refrigerate for up to 2 hours (no longer to avoid overpowering the meat).
Remove from the fridge 30 minutes before grilling to allow them to come to room temperature. - Grill the Lamb
Preheat your grill to 450°F for direct grilling or set up a two-zone fire for sear-and-finish cooking.
Sear the chops over direct heat for 3-4 minutes per side, flipping once, to develop a flavorful crust.
Check internal temperature using a meat thermometer:
Rare: 120-125°F
Medium-rare: 130-135°F ✅ (recommended)
Medium: 140-145°F
Medium-well: 150-155°F
For thicker chops, move them to indirect heat and cook until they reach the desired temp.
Rest for 5 minutes before serving to allow juices to redistribute.
🔥 Pro Tip: Just before serving, sprinkle with Fool’s Gold Finishing Salt for an extra burst of flavor!
Pair with grilled asparagus, roasted potatoes, or a smoky side dish for a complete meal.
