Australian Lamb and Wine, No Better Way to Dine!

What is the best way to showcase Australian wines? 
Grilled baby lamb chops with garlic and mustard
Elegant, romantic and makes an impressive presentation.
Grilled Lamb Chops with Garlic and Mustard
Serves 4
Recipe from Bobby Flay

Ingredients:
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons Spanish paprika
Coarsely ground black pepper
12 ( 3-ounce) baby lamb chops, frenched
Kosher salt
Directions:
1.  Heat your grill to high.
2.  Whisk together both the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika, and 1/4 teaspoon pepper in a medium bowl.  Pour half of the mixture into a second bowl and set aside for serving.
3.   Season the chops on both sides with salt.  Brush each chop with some of the mustard mixture and place on the grill, mustard side down.  Grill until golden brown and slightly charred, 2 to 3 minutes.  Flip the chops over, brush with more of the mustard mixture, and continue grilling to medium-rare, 2 to 3 minutes longer.
4.  Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes before serving.
Enjoy!

45 thoughts on “Australian Lamb and Wine, No Better Way to Dine!

  1. This looks great, Velva. Not a sauce combination that I would have thought of for lamb, but I bet it was awesome. There's a restaurant in Halifax that serves something like this that they call lamb lollipops, which always makes me smile.

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  2. My husband would love this recipe… I would love the wine! LOL! I have never been able to cook lamb and want to eat it…there is something about the smell. I don't know if I am doing something wrong, or if I will just never like the smell of cooking lamb. =/ Looks beautiful though!!

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  3. Thanks–my husband needs this recipe. At the beginning of summer, he announced that he was going to expand his grilling repertoire. So far, there hasn't been a fire in the grill?? Not to complain (too much), he has been preparing some delicious meals indoors from time to time. Best,Bonnie

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  4. I love Australian lamb because I like the stronger flavor it has as comared to French lamb. Sometimes I indulge into buying a frozen Australian lamb leg (and try to forget my carbon print!!)

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  5. Elegant and delicious. I often bake lamb (one of my favorites!) with similar ingredients, although had not thought of using soy sauce (even though I use it frequently in beef marinade). Thanks for the tip, and for sharing this great dish!

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  6. Oh Velva…..can I come over for dinner? Lamb chops are so succulent and I bet they were beyond fantastic with the mustard and garlic:)

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  7. We are big fans of the lamb – roasted, grilled…you name it! Costco had some nice looking lamb chops the other day, so thanks for this idea!

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  8. Velva…what a looker you have here. I don't eat lamb…but bet these would be yummy on drimsticks too…but if I were to have lamb…these would be the ones I will go for. Fantastic!

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  9. I was just looking at a somewhat similar recipe from Steve Raichlen tonight, what a coincidence! I'm not a big lamb eater (usually only gyros) but your post has me wanting to make some this week. Nice post, V!

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  10. that marinade sounds FANTASTIC! sadly, i've never eaten lamb, but if it pairs with mustard anywhere near as well as other red meats, i'd absolutely love your dish!

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  11. Darling Velva, this is a typical Sunday dinner for Aussies! Lamb and a nice Shiraz or Cab Sav!! YUMMO! I wish we could get other cuts of lamb in the U.S. like the backstrap (like pork tenderloin but lamb!) I've only seen Aussie lamb here, I've never seen French or even locally raised lamb. Again: YUMMO and well done!

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  12. The lamb looks fab, but you've posted some of my favorite wines in the world! I LOVE Mollydooker! LOVE LOVE them, and I can't think of anything better to pair their wonderful Boxer wine than with a fabulous rack of lamb.

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  13. These were great. I was inspired last week after reading your post and stopped at the local store grabbed some frenched lamb, cut into individual chops and had all of the other ingredients at home. We loved this dish. It was really easy to make and a little fancy for a week day dinner. Thanks.

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