Tangy Maple Mustard Lamb

This past weekend I went back in time and grilled some lamb with this marinade I first discovered in the late 90’s, when I began cooking with passion. I would try different combinations, attempt any cuisine and sample new and exciting ingredients. One of my favourite recipes EVER has to be this grilled lamb dish, using rack of lamb or better still, lamb chops.

The original recipe calls for using racks of lamb that would be covered in this exotic marinade for an hour room temperature at a minimum. A rack of lamb works if you’re entertaining a more formal gathering but this dish soars to greater heights when you cut the rack into chops and allow the marinade to cover all sides of the lamb. That’s more flavour!

There are 2, no 3 cuts that will give you delicious, tender lamb chops: the best are the rib chops, where one also gets the French rack of lamb. Then there’s the loin chops, which look like T-bone steaks, just smaller…lamb T-bones. Then the third class is the shoulder chop. With a good marinade overnight, this cut can/will be very tender. All three of these cuts will work with this marinade and most certainly made for grilling.

If it’s winter or you don’t have a grill, apply this marinade to a rack of lamb, liberally painting the marinade all over the rack. If it’s summer or if you’re as tough as a Canadian and grill in the winter in -20C conditions, opt for the grilled lamb chop route. This way, more surface area of the lamb is covered in this…..magical marinade that smells so good you want to eat the lamb chops raw!

To this date, I cannot find the recipe card but I’ve made this dish enough times to remember the ingredients and with some playing around with the measurements, I’ve got it down.

Before anyone accuses me of snapping up a recipe as my own…let it be said that I only recall that this recipe was in a booklet of dishes presented by the winery Jackson-Triggs. If anyone recognizes the recipe and remembers the chef who created this dish, please let me know so that I can give due credit.

There are many who are “iffy” on lamb. This is the dish that will convert the lamb-hater. Worried about lamb’s gamey flavour? Not here.

Looking for a lamb recipe that’s moist and succulent? This is the one.

Want to impress someone on a date or dinner guests with minimal effort? Try this recipe.

I’ve made this dish in record time with the meat covered in the marinade for an hour at room temperature and I’ve also patiently waited with an overnight marinate. The overnight marinate always wins.

Without further adieu, here’s the marinade for these succulent lamb chops…guaranteed to be fingah-lickin’ good!

Tangy Maple Mustard Lamb
(for 4)

2 racks of lamb loin or approx. 1 1/2 kg. of loin or shoulder chops
1/4 cup of olive oil

2 Tbsp. chopped fresh rosemary

2 cloves of minced garlic
1 tsp. black pepper

1 Tbsp. Dijon mustard

1/4 cup of Maple syrup

1 tsp. orange zest

1 tsp. sea salt

Pre-heated oven, set to broil

  1. Rinse and pat-dry your lamb. If using racks of lamb, turn them to their underside and using a knife, scrape some of the silver skin to loosen enough of it to be held by your fingers. Tear if off the racks and discard it.
  2. In a bowl, add all the ingredients together, mix with a spoon and reserve about 1/3 cup for coating the lamb when it’s cooked. Spread the marinade all over your racks of lamb or lamb chops. Marinate at room temperature for an hour or better yet (recommended), overnight in the fridge.
  3. If cooking indoors, pre-heat your broiler and place your oven rack to the position closest to the broiler.  Season your lamb racks with some coarse salt and fresh ground pepper. Set your racks of lamb face up (bone side down) on the tray and place under the broiler for 5 minutes a side for medium-rare. Brush reserved warm marinade over the top of the racks of lamb.
  4. If using gas or charcoal grill, pre-heat your grill to a high heat. Brush the grill surface with a grill brush and just before grilling, wipe the grill surface with a towel dampened with some vegetable. Grill for 3 minutes a side for medium rare, 4 minutes for medium. Allow your  lamb to rest for 5 minutes before serving. Present on a platter with sprigs of rosemary and wedges of lemon.
  5. Serve with rice pilaf, grilled vegetables and pair with this Cypriot white from Paphos, a Kamanterena Xynisteri.

© 2011,
Peter Minakis

. All rights reserved.

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61 Comments for “Tangy Maple Mustard Lamb”

Susan from Food Blogga

says:

Oh, how I love a tangy mustard-maple glaze. It’s fantastic on pork, tofu, and grains as well. Course I have also found myself eating it by the spoonful before adding it to something. I probably shouldn’t have just admitted that.

glamah16

says:

Yumm more lamb today. You and Ben are driving me crazy!I gotta have it.This looks great.

Heather

says:

I am definitely not among those who are “iffy” on lamb, so I know I would love this. Nice fiddleheads!

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

Nina's Kitchen (Nina Timm)

says:

Wow, Peter you’ve once again cooked your lamb to perfection. As for the sauce…I like this more than your normal honey and mustard version.

giz

says:

I’m impressed with the lamb and don’t even need the date..tagged…definitely trying this one. I never seem to get lamb just right but this marinade looks pretty darned good.

Great Big Veg Challenge

says:

Peter
Freddie who mostly wants red raw meat looked at this and asked me to make it – so this is what I am doing over the weekend!
It looks fab.
By the way I really enjoyed reading your post below on the saints day.

TeLeGourmet

says:

Peter,

This looks delicious – many thanks! I especially like the fact that it’s cooked medium-rare! This makes it even more succulent – and for some reason here in Greece it is widely believed that lamb should be cooked well-done.

By the way, have you ever tasted Zygouri? When you come over in the Summer, I will take you to Tilemachos BBQ Club in Kifisia, the best possible celebration of Greek red meat!

Best
Ted

Helen

says:

No way! We both just posted rack of lamb! We are on the same wavelength Peter. Yours looks delicious. What are fiddleheads?

canarygirl

says:

Wow, that looks just succulent and juicy! The maple mustard glaze sounds like something I need to try, too. Thumbs up, Peter! :)

Jan

says:

Peter – You’ve really sold me this one! That lamb looks fantastic, I love the glaze you have on it, Mmmmm!
‘Tangy, Maple Mustard,
Rack-o-licious Lamb’ indeedy!!

Dhanggit

says:

thank you peter for not failing me..i know that when im hungry like this the only place to go is your blog :-) this lamb definitely feed me yum!!

Marianna

says:

Mmmm, this is something I’m going to have to note down and try out one of these days! I think it’s the maple syrup & orange zest that intrigued me. And I really like the use of maple syrup – I’d prefer using that (or honey) rather then sugar to sweeten up something. Very nice Peter!

kittie

says:

Well cooked rack of lamb is almost unbeatable (by well, I mean properly – not well-done!) and yours looks absolutely perfect!

RecipeGirl

says:

Ah, I returned from vacation just in time to see one of my favorites! I. LOVE. LAMB. I have lamb chops on the menu for tomorrow night. This looks SOOO incredibly good Peter!

Judy @ No Fear Entertaining

says:

That dish just screams spring!!! I’ll try this…who knows it just may be the dish that converts me.

Fearless Kitchen

says:

Interesting. I’ve never thought of maple syrup and lamb… or of maple syrup and mustard, for that matter. It looks pretty darn good, though!

Antonio Tahhan

says:

haha, this post made me think of that scene in My Big Fat Greek Wedding where the aunt says, “What you mean you no eat no meat? … “is OK I make lamb!”
I love that movie and I love this post!! great job!

Andy

says:

Certainly an interesting combination. I am a big lamb fan, so maybe I’ll try this the next time I make it.

cook eat FRET

says:

beautiful combination of flavors. i live for lamb… it’s my absolute favorite. i need to buy a rack like that and do it up…

Peter M

says:

Susan, I enjoyed taste-testing the marinade before it hit the meat!

Mary, I love fiddlheads and they weren’t cheap this year.

Glamah, go get some lambah!

Heather, there’s little iffy with you, that’s a good thing.

Kalyn, I did eat the chops with my hands.

Nina, I always strive for natural sweeteners.

Sam, surprise guests…they’ll keep guessing what the ingredients in the marinade are.

Giz, no date? Have the lamb to yourself? What will baba say? lol

Great Veg, this will not disappoint…I look forward to seeing the outcome.

Ted, the majority of Greeks like their red meat well done and I find myself in conflict with the parents when it comes to cooking leg of lamb, whole roasts etc. I like medium to medium-rare…and they like charred crisp. As for your suggestion of Telemachos in Athens…count me in!

Helen, looks like we share similar cravings…your rack (lamb) is succulent.

Nikki, you will lick your fingers, guaranteed.

Jan-o-licious…it’ll make a lamb-lover of the most skeptical.

Dhanngit, eat with your eyes and perhaps, warm your belly with this easy dish.

Marianna, this recipe has yet to disappoint, even conservative Greek tastes warm to this.

Kittie, I was so pleased when I cut into the rack & saw a beautiful pink inside.

Val, Spring sprung on the plate indeed.

Ahhh Lori was on vacation…welcome back, Mdme!

Judy, I this marinate WILL convert you to a lamb luvah!

Fearless, test it out on some regular chops…then you’ll agree with it’s deliciousness!

LOL @ Antonio…a great scene in a hilarious movie.

Andy, 10 yrs. since 1st making this dish and it still rocks.

Gloria, thank you…it was a delite.

CEF, the marinade is a keeper.

Aimée

says:

Nice juicy looking lamb! Love the grilling season and your fiddleheads look so green and tasty!

Lori Lynn

says:

Maple + Mustard. I might try this on pork too.
Say, how do you prepare your fiddleheads?

familiabencomo

says:

Oooh, we love lamb here at Casa Bencomo! Thank you for this great (easy!) recipe. I can’t wait to impress my family with it….. of course, I will lie & tell them it took hours to prepare.

xoxox Amy

Katerina

says:

Do we really want to convince the unconvinced about lamb? That might less for us…

Pam

says:

I don’t eat that much lamb, but I think I will try this sauce on some pork. Sounds great!

Peter M

says:

Aimee, this was broiled…works best this way.

Lori Lynn, refer to latest entry…appropriately titled “fiddleheads” lol

Erin, you’re darn kind, ya know?

Amy, now you’re talking…fake the guests into thinking the prep was in depth for this…I won’t tell! ;)

Katerina, good point…more lamb for us.

Pam, NO…this is the marinade for lamb…you’ll love it.

Anna

says:

I have never cooked lamb, but this picture makes me want to. I will probably try the sauce on pork too. It sounds deliciuos!

Núria

says:

What a wonderful dish Peter!!!! It looks awesome! Could you please help me in some of the words? I don’t get the meaning…
*broiler
*zest
This looks perfect for one of our Xmas day’s menu!!!!

We Are Never Full

says:

perfectly cooked, perfectly executed. KUDOS. i know your greek and this may be a stupid thing to write but you really do lamb well.

Peter M

says:

Nuria, the broiler is the when you roast something in the oven, only from the high heat that emanates from the topmost part of the oven. In restaurants, a salamander is used to broil. Zest is the grated peel, rind of citrus.

Never Full, thanks…we know our Llllllamb!

katiez

says:

When we lived in Irelad we found a local butcher that had the most perfect rack(s) of lamb we’ve ever had – before or since… Looking at this gorgeous rack makes me want to move back!

Jason

says:

I have been looking for a good looking lamb recipe for a while now. I will be giving this one a try on the grill with a little bit of apple wood chips to give it a little bit of extra flavor.

janetching

says:

Hi Peter, I was trying to find when you have blogged about TOFU, what’s wrong with it. By chance, I have just blogged a recipe on tofu. I know some westerners may find tofu taste rather plain? Anyway, i come to find your rack of lamb recipe, it’s my all time favorite and yours is so good I need to bookmark it.

Peter M

says:

Janet, nothing wrong with tofu, I’ve eaten it and will continue to eat it when dining out for Asian.

I will not, however cook with it. I primarly cook Greek and there are plenty of Asian blogs (like yours) that can properly showcase tofu.

I think it would be an insult to Greek and Asian cuisine to try and fuse the the two.

janetching

says:

Ah I see, in fact, there is a hard texture of tofu which is suitable for BBQ, the Korean panfried tofu too. I do think it can be possible to blend to Greek cusine. Tofu, mushroom, a choice of meat in skewer with a black peppery sauce perhaps? Just a thought…

says:

I do loves me some lamb. Bring on the gaminess! I’d eat any of those cuts too.

I love a marinade that’s sweet and spicy. I don’t know why I don’t do things like this with lamb more often. This is on my “must-try” list for sure.

says:

Το μαρινάρισες τέλεια, το έψησες τέλεια, ζουμερό και γεμάτο χυμούς!
Οπως πάντα, εντυπωσιακό το πιάτο σου!!
Φιλιά!

says:

We’ve cleaned up the local LCBO’s entire supply of Xynisteri after I discovered it. The only Cyprus wine I’ve come across in Canada. After living in Cyprus for 9 years, this was a great way to release some nostalgia :)

says:

Peter, I am so making this! I love lamb and if I had the choice (and I usually do) it is the only meat I prepare so a fabulous recipe like this has my name all over it. Love the flavors – love honey mustard sauces so mustard maple syrup must be fabulous!