Barbecued Honey and Mustard Glazed Lamb Chops with Quinoa salad

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  Barbecued Honey and Mustard Glazed Lamb Chops with Quinoa salad

 Lovely fresh and summery flavours. 

Barbequed Honey and Mustard Glazed Lamb Chops with Quinoa Salad

Serves 4 

Cooking time:


  • 8 sideloin lamb chops or lamb steaks
  • Salt and freshly ground black pepper
  • 2 red and 2 yellow peppers, deseeded and cut into quarters
  • 2 red onions, peeled and cut into wedges
  • A little olive oil
  • Marinade

    • 1 tablesp. Dijon-style mustard
    • 2 tablesp. wholegrain mustard
    • 2 tablesp. honey
    • 1 tablesp. lemon juice
    • 2 garlic cloves, peeled and finely chopped
    • 1 tablesp. rosemary leaves, finely chopped

    Quinoa Salad

    • 175g plain/tricolour quinoa
    • 1 tablesp. lemon juice
    • 2 tablesp. olive oil
    • 1 small red onion, finely chopped
    • 2 cloves of garlic, peeled and finely chopped
    • ¼ cucumber, cut into small cubes
    • 2 tomatoes, seeds removed and chopped
    • 60g pitted black olives, quartered
    • 1 tablesp. flat-leaf parsley, chopped
    • 1 tablesp. mint leaves, chopped

To Cook

To make the marinade: Mix together the mustards, honey, lemon juice, garlic and rosemary. Place the chops in a dish and pour over half the marinade. Reserve the rest to serve with the chops. Marinade the chops for 15 minutes if possible.

Meanwhile to make the salad: Cook the quinoa according to packet instructions. Drain and cool completely. Whisk together the lemon juice and oil and season with a little salt and black pepper. Toss the cooled quinoa in a bowl with the dressing. Then stir through the red onion, garlic, cucumber, tomatoes, olives, parsley and mint leaves. Taste and season.

To cook the chops: Heat the barbecue. Season the chops with a little salt and black pepper. Place on the barbecue for 2-3 minutes on each side or until cooked to your liking.

Toss the peppers and red onions in a little olive oil, season and cook alongside the chops.

Serving Suggestions

To serve: Drizzle the remaining marinade over the chops and serve with the quinoa salad and roasted peppers and onions.

Nutritional Analysis per Serving

Protein: 48g 

Carbohydrates: 50g 

Fat: 16g 

Iron: 5.6mg 

Energy: 683kcal