Mostarda Glazed Lamb Shoulder Chops

Mostarda Glazed Lamb Shoulder Chops


March 3, 2016

  • Yields: 4 servings


2 cups Balsamic vinegar

6 Whole cloves

1 (stick) Cinnamon

1 Orange zest

1 cup Mostarda puree

6 Mint leaves, minced

4 Sage leaves, minced

2 Basil leaves, minced

4 (6 to 8 ounces each) American Lamb shoulder chops

3 tbsp Almond oil

To Taste Kosher salt and fresh ground black pepper


1In a stainless steel pan, boil vinegar with cloves, cinnamon and orange zest; reduce by half. Strain vinegar. While hot, place in a bowl or pan; whisk in mostarda, mint, sage and basil.

2Pat lamb dry. Season with oil, salt and pepper; rub chops well. Brush vinegar glaze over both sides of each chop. Broil 4 inches from heat until brown, turning once. Lower heat; baste with glaze and continue turning chops. Cook to desired doneness. Remove chops, place on rack and brush with glaze. Allow chops to set 3 to 5 minutes.

Chef’s Note: Serve Mostarda Glazed Lamb Shoulder Chops over a Caesar salad or ratatouille risotto.

Recipe and image provided by the American Lamb Board