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Maple-Glazed Lamb Chops With Zesty Horseradish Sauce

Southern Living DECEMBER 2004

  • Yield: Makes 4 main-dish or 8 appetizer servings
  • Cook time: 14 Minutes
  • Prep time: 10 Minutes
  • Other: 8 Hours, 5 Minutes


  • 1/3 cup maple syrup
  • 1/4 cup Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1/4 teaspoon crushed red pepper
  • 8 (1/2-inch-thick) lamb loin chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Zesty Horseradish Sauce


Combine first 6 ingredients in a shallow dish or large zip-top plastic bag; add lamb chops. Cover or seal, and chill up to 8 hours, turning occasionally.

Remove lamb chops from marinade, discarding marinade. Sprinkle chops evenly with salt and pepper; place chops on a lightly greased rack in a broiler pan.

Broil chops 3 inches from heat 5 to 7 minutes on each side or to desired degree of doneness. Cover with aluminum foil, and let stand 5 minutes. Serve with Zesty Horseradish Sauce.