Mustard Chops

Four ingredients and a broiler. That’s all it takes to get thick lamb rib chops with a sticky, golden honey mustard glaze that caramelizes under the high heat into something deeply savory and sweet.

The glaze is equal parts honey and prepared mustard warmed together on the stove. Heating them first thins the honey so it blends smoothly with the mustard and brushes onto the chops evenly instead of clumping. The 50/50 ratio gives you a glaze that’s balanced between sweet and sharp.

Broiling one side plain first, then brushing with the glaze before flipping is the right approach. The bare side gets a good sear, and the glazed side caramelizes without burning because it only spends about 5 minutes under the broiler. Brush once more at the end for a second coat that stays glossy on the plate.

Pro Tips

• Use thick-cut rib chops; thin ones overcook before the glaze has time to caramelize
• Watch the glaze carefully under the broiler; the honey sugar content means it can go from golden to scorched in seconds
• Let the chops rest 5 minutes after broiling so the juices redistribute and the glaze firms up slightly
• Serve the remaining warmed glaze on the side as a dipping sauce

Variations

• Dijon upgrade: Use Dijon or whole grain mustard instead of yellow prepared mustard for a sharper bite
• Rosemary honey: Add a teaspoon of finely minced fresh rosemary to the glaze
• Pork chops: This glaze works just as well on thick-cut bone-in pork chops