These Rosemary-Dijon Lamb Porterhouse are insanely delicious and make the perfect quick and easy weekday dinner! The combination of Dijon mustard, citrus, and rosemary produces the most fantastic flavor on lamb. These savory chops are grilled to perfection. Serve with your favorite grilled sides, or use some of my side dish recipes for an amazing meal.
Please note: This rosemary-dijon lamb recipe calls for porterhouse or loin chops, but you can use rib chops as well. All you’ll need to do is adjust your cooking times. As always, it’s a good idea to have a reliable instant-read thermometer handy to help you pull them at the perfect temperature!
What are lamb porterhouse chops?
Lamb porterhouse, also called lamb loin chops, are cut from the meat section located behind the ribs, which extends down the spinal region of the animal. These bone-in chops are relatively thick and meaty but quite tender. This makes them a great candidate for hot and fast cooking. Loin chops do contain bits of fat around the outer portion. Trim this off before seasoning and grilling.
Lamb Doneness Temperature:
The key to cooking the perfect lamb porterhouse chop is to remove it at the right time. The gold standard for beef steaks is medium-rare. When it comes to lamb chops, it’s more of a careful balance between the particular cut you’re working with and how you intend to prepare it. For these rosemary-dijon lamb porterhouse, I recommend an internal temperature between 130-135 (medium to medium-well). Pull the lamb chops 5 degrees before the target temperature. The carryover heat during the resting phase will bring them up to temperature.
Resting: Rest the meat! Don’t believe the hype. Resting allows the meat to relax. I recommend resting these lamb chops for 5-7 minutes before serving them. This is enough time to round up your side dishes.
- 12 small lamb porterhouse chops
- Dijon mustard: substitute with stone ground mustard)
- Orange zest (always zest first, juice after!)
- Orange juice, fresh squeezed
- Rosemary (fresh rosemary is recommended)
- Brown sugar (use light for a mellow flavor, and dark brown sugar for a deeper richer molasses flavor)
- Sea salt (or kosher salt)
- Onion powder
- Black pepper
Cooking Lamb Chops:
- Grilling: These rosemary-dijon lamb porterhouse chops are cooked hot and fast, with a target cooking temperature between 375-400 degrees F. They spend 8-12 minutes on the grill or 4-6 minutes per side, depending on the thickness of the chops and preferred doneness.
- Wood: If you are using a pellet grill like a Traeger or Pit Boss, we recommend using either cherry or pecan wood pellets for this recipe.
- Storing leftovers: Store leftover lamb chops in an airtight container in the refrigerator for 3-4 days.
What to serve with lamb porterhouse chops:
Rosemary-Dijon Lamb Chops
- 12 lamb chops small loin chops
- 2/3 cup Dijon mustard
- 2 tablespoons orange zest
- 3-4 tablespoons orange juice fresh squeezed
- 1 tablespoon rosemary fresh, roughly chopped
- 3-4 cloves of garlic minced
- 1 1/2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Trim away any excess fat from the chops. Please don’t overdo it!
- Combine remaining ingredients in a small bowl until it forms a paste. Apply the mixture onto the lamb chops and let them stand at room temp for 15-20 minutes.
- Meanwhile, preheat your grill for medium-high heat.
- Place chops on the grill, cook for 5-6 minutes per side, or until the internal temperature reaches between 135-140 degrees F. Watch for burning, and adjust the grill temperature accordingly.
- Once cooked, remove lamb chops and place them onto a serving dish. Garnish with fresh rosemary sprigs and serve.