Tim makes the best lamb chops. For real. Lamb is not a food I am used to making. Since I went paleo I have eaten alot more lamb because its pretty easy to find grass-fed lamb. It is just not factory farmed like beef and pork. So for me it has become a super healthy choice.  Surprisingly it is really easy to find frenched racks of lamb. Almost all the grocers in my area have these on hand and ready to go. Trader Joe’s and Costco both have it all the time.

Here’s the real secret about lamb. There are not many foods that scream “fancy” as loud as lamb chops. If you want to make a great impression a rack of lamb or perfectly cooked lamb chop gets the job done. While it seems super fancy lamb is quick and easy to make. If you can make a pork chop or a steak you can make a lamb chop.

This recipe for lamb chops makes a tender, sweet, smokey delicious lamb chop. The combination of the balsamic vinegar, the two mustards and the rosemary all combine to make the most delectable lamb chop I have ever had. I hope you will like this lamb chop as much as I do!

Mustard Balsamic Lamb Chops

Mustard Balsamic Lamb Chops

Yield: 2 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 8 Lamb Chops
  • 1/2 cup olive oil, extra vigin
  • 1/3 cup Balsamic Vinegar
  • 2 cloves garlic
  • 1 Tbsp Rosemary, fresh
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Whole Grain Mustard
  • Salt and Pepper


  1. Place the lamb chops in a shallow baking dish. Combine olive oil, balsamic vinegar, garlic, rosemary, both mustards, salt, and pepper. Mix well.
  2. Pour mixture over lamb chops. Rub mixture into the lamb chops to coat. Cover and refrigerate for 1 to 2 hours. 
  3. Preheat the grill for a medium-high heat.
  4.  Remove the chops and place onto pre-oiled grill grates. Discard marinade.
  5.  Grill the lamb chops 3 to 5 minutes per side for medium rare, or until cooked to desired doneness.
  6. Let rest, covered, for five minutes.


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