Triple Mustard American Lamb Loin Chops


June 20, 2022

Recipe provided by The Daley Plate, courtesy of the American Lamb Board (Triple Mustard American Lamb Loin Chops | American Lamb).

  • Prep: 10 mins
  • Cook: 15 mins



1/4 cup Olive oil

2 tbsp Fresh lemon juice + zest

1 tbsp Dijon mustard

1 tbsp Whole grain mustard

1 tbsp Yellow mustard

4 cloves Garlic, very finely minced or made into a paste

1 tbsp Rosemary, finely chopped

1 1/2 tsp Kosher salt

1 tsp Black pepper

1 tsp Smoked paprika (optional)

1 tsp Garlic powder


4 large Tomatoes, sliced

1/2 small Red onion, thinly sliced

1 cup Fresh herbs (basil, rosemary, thyme, dill, or parsley)

Olives (optional)

Feta cheese (optional)

Cucumber (optional)


1/4 cup Extra-virgin olive oil

1/4 cup Balsamic vinegar


1Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.

2Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them.

3Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness.

4Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!