- 1/2 cup Dijon mustard
- 1/4 cup sherry vinegar
- 1/4 cup ketchup
- 1/4 cup molasses
- 1/4 cup honey
- 2 tablespoons maple syrup
- 2 tablespoons rice wine vinegar
- Salt and freshly ground black pepper
- 8 (4 to 5-ounce) porterhouse lamb chops
- 2 tablespoons canola oil
- Hawaiian sea salt, for garnish
- Chopped chives, for garnish
Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator.
Preheat the grill to high or a grill pan over high heat. Season the lamb on both sides with salt and pepper, to taste and brush with canola oil. Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes. Garnish with sea salt and chives. Serve 2 chops per person.