Broiled Lamb Chops with Mustard Honey Glaze

Five ingredients and a hot grill turn lamb shoulder chops into something worth bragging about. Dijon mustard, honey, garlic, and ground ginger get mixed into a glaze that’s tangy, sweet, and sharp all at once, then slathered on the chops and basted throughout grilling.

The honey in the glaze caramelizes over the high heat of the grill, creating a sticky, slightly charred crust that’s the best part of every bite. The Dijon cuts through the richness of the lamb fat with its vinegary bite, keeping the flavor balanced.

Use half the glaze as the initial coat and reserve the rest for basting. Each brush adds another thin layer that builds up into a lacquered, glossy finish.

Pro Tips

• Trim the excess fat from shoulder chops before grilling. Lamb fat flares on the grill and chars the glaze unevenly.
• Keep a close eye on the chops once the glaze is on. Honey burns fast, so adjust the heat or move chops to a cooler zone if they’re blackening.
• Let the chops rest for 5 minutes after grilling. The juices redistribute and the glaze sets slightly.
• Lamb shoulder chops are fattier and more forgiving than loin chops, making them ideal for high-heat grilling.

Variations

• Add a tablespoon of soy sauce to the glaze for an Asian-inspired twist.
• Use rosemary instead of ginger for a more classic Mediterranean pairing with lamb.
• Broil indoors on a sheet pan 4 inches from the heat source if you don’t have access to a grill.