Maple-Mustard Lamb Chops
I will always remember this meal as the first recipe that I cooked for Sam in our new home in Virginia. Overflowing boxes were stacked on top of each other in the corner of every room, our mattress was on the floor in the middle of it all, and I hadn’t yet learned our new address. Amongst the chaos, however, I was determined to properly break our kitchen in with a gorgeous meal.
As I flipped through Kristin Cavalari’s new cookbook, True Roots, the maple-mustard lamb chops jumped out at me immediately and I felt called to try it out myself. I had never cooked lamb before (I basically never cooked the meat portion of dinner dishes in our house). Surprisingly though, the recipe looked simple and the list of ingredients required was short, so I decided to give it a go.
I also made a batch of jalapeño citrus bourbon cocktails and picked up two mini cheesecakes from the Whole Foods bakery to distract Sam just in case my dish didn’t turn out as expected.
To put it simply, the distractions were not needed. The maple-mustard lamb chops were a major success on their own; so much so that we have continued making them once a week without fail for the past 8 months.
This recipe quickly became a staple of ours for a quick and delicious weeknight meal that we both look forward to time and time again. The rich, smoky flavor of the paprika paired with sweet maple syrup and tangy dijon mustard make this simple dish one to remember.
These Maple-Mustard Lamb Chops and our Chicken Au Champagne dish are the two most frequented dinner dishes in our household by a long shot because they are both packed with flavor and require little prep work. They are also perfect recipes to use when hosting because, although they are simple to make, they look and taste like they could be served at a high-end restaurant.
Serves: 4, Cook time: 40 minutes
Ingredients:
6 tbsp Dijon mustard
4 tbsp pure maple syrup
2 tbsp chopped parsley
2 tsp paprika
2 tsp minced garlic
coconut oil, for the pan
2 frenched racks of lamb
Directions:
Preheat oven to 350 F. Line a large baking sheet with foil.
In a small bowl, mix the mustard, maple syrup, parsley, paprika, and garlic until combined.
Lightly grease a skillet with coconut oil and heat over medium-high heat. Once the pan is hot, sear the lamb for 4 minutes on each side. Coat the lamb with half of the maple-mustard marinade. Bake for 25 to 30 minutes, or until the internal temperature reaches 140 F.
Cut the lamb into chops and serve with extra maple-mustard marinate drizzled on top or on the side as a dipping sauce.
Ideas for sides to pair lamb chops with: roasted assorted mini potatoes with rosemary, sea salt, and pepper; mashed cauliflower; parmesan risotto; roasted asparagus or carrots.
I would LOVE to see how your Maple-Mustard Lamb Chops turn out! Tag me in your post or stories on Instagram (@lifestylebyannaelizabeth) for a chance to be featured.
Want more recipes? Check out my Oven Baked Brie with Blackberries, Rosemary, and Toasted Walnuts and Gluten Free Apple Cinnamon Blondie Skillet.
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xo Anna Elizabeth