Grilled Lamb Chops with Garlic Mustard Cream

Grilled Lamb Chops with Garlic Mustard Cream
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I enjoy adding my own twist on classic flavors; an hour later, we devoured grilled lamb chops with garlic mustard cream. There is something magical about grilled meat and a cream sauce, especially when its nicely balanced. The cream needed a zing, an “ah ha” moment, a zippy tantalizer for the taste buds. So a little bit of yellow curry later, a beautiful garlic mustard cream with the depth of curry and complexity was born.

This week’s supper challenge theme of “ketchup, mustard and/or relish” likely triggers thoughts of burgers and hot dogs. I must be spending too much time at Bistro SmellaQue, as I have been thinking about mustard based cream sauce all week. It seems perfect really – caramelized garlic, kick of mustard, rich smoothness of cream… Grilled Lamb Chops with Garlic Mustard Cream! Boy, I might be hungry again!

Grilled Lambchops with Garlic Mustard Cream

Grilled Lamb Chops with Garlic Mustard Cream

A slight twist on classic flavors, the garlic mustard cream with grilled lamb chops or any other meat is sure to hit the spot.
Servings 4 people


  • 8 lamb chops
  • Kosher Salt
  • Pepper
  • 1 tablespoon grapeseed or vegetable oil

Garlic Mustard Cream

  • 2 heads of fresh garlic
  • ½ cup Dijon Mustard
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon yellow curry powder or turmeric powder
  • 2 teaspoons turmeric powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • Sprinkle of cayenne powder
  • 1 cup whipping cream
  • 1 squeeze of lemon juice


Grilled Lamb Chops

  • Season both sides of lamb chops with kosher salt and pepper.
  • On hot grill, over direct heat or charcoal, grill lambchops about 5-7 minutes each side until internal temperature is 135F.

Garlic Mustard Cream

  • Finely mince garlic.
  • On medium heat, add grapeseed oil to pan.
  • Add minced garlic until toasted brown, softened and caramelized.
  • Mince fresh rosemary, thyme and add to the pan of minced garlic.
  • Stir in turmeric, cumin, coriander, cayenne powder to the garlic pan.
  • Use balloon whisk, add Dijon mustard.
  • Whisk in whipping cream.
  • Gently simmer sauce to the desired consistency.
  • Give a quick squeeze of lemon to brighten the flavors.
  • Serve lamb chops with generous helping of the garlic mustard cream sauce.

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