Lamb Chops

Nathalie Dupree prepares flavor-packed lamb chops with rosemary, garlic and ginger. (Chris Hanclosky/Staff)

Lamb Chops with Dijon Rosemary Crust

Serves 4 to 6

Marinated ahead for maximum flavor, these chops are seared crisp on the outside with lean, pink and juicy meat inside. This is a purely elegant entree that is enhanced by a sprig of fresh rosemary for each chop. Never fear, however, it is an ideal family meal, as the marinade can be added the night before, or even at the last minute when life is less than perfect and, of course, dried rosemary can be substituted. Make sure the grill is clean and oiled properly.


8 loin lamb chops, 1 1/2 inches thick

1/2 cup Dijon mustard

3 garlic cloves, peeled and chopped

2 teaspoons chopped fresh ginger

2 tablespoons chopped fresh rosemary or crushed dried rosemary

3 garlic cloves, peeled and chopped

1/4 cup red wine vinegar

Salt and pepper


Remove any excess fat and gristle with a small paring knife. Mix together the mustard, garlic, ginger, rosemary, vinegar, pepper and salt to taste. Rub on the chops and marinate, refrigerated, ideally 4 to 6 hours in advance or overnight, or just half an hour when a meal is needed on the table quickly.

Grill or broil the chops 6 inches from the coals 4 to 5 minutes per side or until a meat thermometer registers 140 degrees for rare, 150 degrees for medium.

If a grill is not available, a heavy grill-type frying pan works well when oiled properly.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through