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Rosemary and Mustard Crusted Lamb

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Servings 4 servings


  • 1 tablespoon fresh rosemary chopped
  • 2 teaspoons freshly ground black pepper
  • 1/2 tablespoon sea salt
  • 1/2 teaspoon fresh sage chopped
  • 2 teaspoons lemon juice
  • 3 tablespoons Dijon mustard
  • 4 to 6 thick cut lamb chops


  • In a medium bowl, combine all ingredients except lamb. Mix very well and then smother each piece of meat on every side and place in a large zipper topped plastic bag and place in the refrigerator to marinate for 5 hours or overnight.
  • At time of cooking, preheat outdoor grill to medium high and remove lamb from refrigerator. Remove from plastic bag and grill for about 4 to 8 minutes per side, depending on thickness, and your preference for your meat.


SERVING SUGGESTIONS: Serve with baked sweet potatoes and a spinach salad. (You can “bake” the potatoes on the grill or in your crock cooker to keep your kitchen cool.)
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