Mustard/Wine Marinated Lamb Chops

Lamb chops and mustard are one of those pairings that just works, and this recipe leans all the way into it. Stone ground mustard gets rubbed directly onto the meat, both before the overnight red wine marinade and again right before cooking. That double application builds a mustardy crust that chars and caramelizes under the broiler.

The red wine soak does two things overnight. It tenderizes the lamb and infuses the meat with a tannic, fruity depth that balances the sharp bite of the mustard. One-inch thick rib chops are ideal here because they are thick enough to develop a seared crust while staying pink and juicy in the center.

Five ingredients. Five minutes of prep. Then the fridge does the rest of the work while you sleep.

Pro Tips

• Use stone ground mustard, not smooth Dijon. The coarse texture creates a better crust and adds a grainy bite that you lose with smooth mustard.
• Pat the chops dry after removing from the wine marinade, then apply the second coat of mustard. Wet meat will not sear properly.
• Broil or pan-fry over high heat for a good crust. Lamb rib chops are best at medium-rare to medium, about 3 to 4 minutes per side for 1-inch thick cuts.
• Let the chops rest for 5 minutes after cooking. The juices redistribute and every bite stays moist.

Variations

• Add a tablespoon of fresh rosemary to the marinade for a classic herb-lamb pairing.
• Swap the red wine for a bold porter beer for a maltier, earthier soak.
• Brush with a honey-mustard glaze in the last minute of broiling for a sweet-savory crust.