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Maple Dijon Rack of Lamb Chops

Sliced Maple Dijon Lamb.

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Lamb isn’t a protein I grew up eating. In fact, it’s only been in the last decade or so that I started eating lamb but it’s fair to say that I enjoy a lamb rib chop at least as much as some of my favorite cuts of steak. For me, that’s saying something! If you’ve ever wondered how to cook a rack of lamb, you’ve come to the right place.

Notice I was specific about the rib chop; not to be mistaken with the loin chop. The loin chop is also a delicious cut of meat and resembles a tiny porterhouse steak, but I digress. Rib chops and loin chops are similar in tenderness, but the rib chop’s higher fat content means more flavor. You can use this marinade for either chop, but I prefer the rib chop personally.

I like to French the rib chops for this recipe not only because I think it adds to the presentation, but it also provides a pretty sweet meat handle. That said, when ordering the Private Reserve Rack of Lamb from Omaha Steaks, they will come Frenched and ready to go, saving you the hassle. More importantly, what I love about the lamb from Omaha Steaks is its mild yet distinct flavor. It’s never gamey like that flavor sometimes associated with lamb that’s been imported from Australia or New Zealand.

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Maple Dijon Rack of Lamb Chops Recipe

Serves: 2 | Active Prep Time: 20 min | Cooking Time: 35 min

Ingredients
Meat:
1 rack of lamb, Frenched

Marinade:
1/2 cup organic maple syrup
1/4 cup olive oil
3 tbsp Dijon mustard
2 tsp balsamic vinegar
1” fresh ginger root, minced
Zest of 1 lemon
2 cloves garlic, minced
2 tsp sea salt (divided equally)
1/2 tsp white pepper
2 sprigs rosemary, roughly chopped

raw lamb and ingredients prepped for Maple Dijon Lamb recipe

How to Cook Rack of Lamb Chops Step-by-Step

Step 1: In a medium-sized mixing bowl, combine all marinade ingredients (except rosemary and only using half of the divided salt) and whisk together.

Raw lamb with marinade for Maple Dijon Lamb recipe

Step 2: Place lamb in a sealable plastic bag and pour marinade over the lamb, reserving 1/4 cup. Seal bag and massage to ensure lamb is completely coated. Place sealed bag and reserved marinade in the refrigerator for at least 4 hours, turning occasionally. Overnight is preferable if you have the time.

Rack of lamb in sous vide bag with marinade

Step 3: Remove from refrigerator and place on the countertop to allow the meat to slightly come up to room temperature. While meat is on the counter, light grill and set for two-zone heating. Close the lid on the grill and establish temperature at 350°F.

TIP: It’s important here to use a reliable 2 channel or 4 channel leave-in thermometer to monitor grill temperature. I’ve talked before about the notoriously inaccurate thermometers that come with most grills. I’ll say it again — Don’t trust them! Doing so will absolutely result in poor end results.

Step 4: Remove lamb from bag, and sprinkle with roughly chopped rosemary. Insert a reliable leave-in thermometer probe and place the lamb on the grill over indirect heat. Close lid and cook using indirect heat until the internal temperature reaches 90°F. Using a basting brush, coat the lamb with reserved marinade. Close the lid and continue to cook over indirect heat until meat reaches 120°F.

Marinaded rack of lamb on the grill

TIP: Position lamb so the meat is facing away from the heat source and bones are facing towards the heat source. This will help keep the lamb from overcooking on the outside.

Step 5: Once the meat reaches 120°F, move the rack of lamb from indirect heat to directly over the coals in order to achieve a nice sear on both sides. About 2 minutes per side or until you have the sear you desire via the Maillard reaction.

rack of lamb on the grill with meat thermometer hooked up.

Step 6: Remove lamb from the grill, tent with aluminum foil, and allow to rest 5 minutes before slicing.

Step 7: Slice lamb into individual chops and sprinkle with remaining sea salt (or more to taste) and serve.

Maple Dijon Lamb sliced and ready to serve
Note: 120°F will be a perfect medium-rare lamb. If that’s not your jam you can take them to 125°F or 130°F internal, it’s all personal preference. I just happen to strongly prefer lamb to be medium-rare.

Cook a Rack of Lamb Chops:

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Sliced Maple Dijon Lamb.
Maple Dijon Rack of Lamb Chops
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This savory and sweet rack of lamb recipe is the perfect quick grilling recipe.

Course: Entree, Main Course
Cuisine: American
Servings: 2
Ingredients
Meat:
  • 1 rack of lamb Frenched
Marinade:
  • 1/2 cup organic maple syrup
  • 1/4 cup olive oil
  • 3 tbsp Dijon mustard
  • 2 tsp balsamic vinegar
  • 1 inch fresh ginger root minced
  • 1 lemon zested
  • 2 cloves garlic minced
  • 2 tsp sea salt divided equally
  • 1/2 tsp white pepper
  • 2 sprigs rosemary roughly chopped
Instructions
  1. Combine all marinate ingredients (except rosemary and only using half of divided salt) and whisk together.

  2. Place lamb in sealable plastic bag and pour marinade over lamb, reserving 1/4 cup. Seal bag and massage to ensure lamb is completely coated. Place sealed bag and reserved marinade in refrigerator for at least 4 hours, turning occasionally.

  3. Remove lamb from refrigerator and place on countertop to allow meat to slightly come up to room temperature. Light grill and set for two-zone heating. Close lid on grill and establish temperature at 350°F.

  4. Remove lamb from bag, and sprinkle with roughly chopped rosemary. Insert reliable leave in thermometer probe and place lamb on grill over indirect heat. Close lid and cook using indirect heat until internal temperature reaches 90°F. Using a basting brush, coat the lamb with reserved marinade. Close lid and continue to cook over indirect heat until meat reaches 120°F.

  5. Once meat reaches 120°F, move the rack of lamb from indirect heat to directly over the coals in order to achieve a nice sear on both sides.

  6. Remove lamb from grill, tent with aluminum foil and allow to rest 5 minutes before slicing.

  7. Slice lamb into individual chops and sprinkle with remaining sea salt (or more to taste) and serve.