Dijon & Rosemary Glazed Lamb Chops

As you may well know, I am a huge fan of simple food. The fewest ingredients for the most flavour? That’s what I’m about! This glaze, with only four very simple ingredients, can be made in a flash and the whole meal requires very little hands-on work for a delicious, filling springtime meal. Especially when you use fresh spring lamb!

As you can see in the photos, I served this meat entree with my new favourite springtime potato salad, my middle eastern herbed potato salad. The slightly spicy dijon mustard glaze works beautifully with the fresh mint and parsley in the lemony-olive oil based salad.

Dijon Rosemary Glazed Lamb Chops
Serves 2

4 lamb loin chops
1 tbsp dijon mustard
1 tbsp olive oil
2 tsp fresh rosemary, chopped
pinch sea salt

1. Rinse lamb and pat dry. In a small bowl, whisk dijon, olive oil, rosemary and sea salt until well-blended.

2. In a medium baking dish, Spoon about 1 tsp glaze over each chop and spread evenly. Flip chops and repeat. Cover and let marinate 30 minutes-2 hours.

3. Preheat oven to 400. Place lamb in preheated oven and roast 15-20 minutes, flipping once, until cooked to desired doneness (I like my lamb no more than medium for optimum flavour and texture). Let rest at least 5 minutes before serving.

Chef’s Note: Notice I keep the fat pad on the lamb chops- of course I cut it off at the table, but it really helps keep the chops moist- I highly recommend not-trimming before roasting!