A two-minute glaze, a hot barbecue, and the four-pack sorted

Some barbecue recipes ask a lot of you. This isn't one of them. Honey, two mustards and a clove of garlic — whisked together in the time it takes the barbie to heat — then brushed over chops thick enough to take real time over the flame. That's the thing about chump chops: they've got the size and the fat to handle a proper grill, where a thinner chop would dry out and sulk. Give them twenty minutes in the glaze, ten on the grill and five to rest. Done.

40 mins 4 servings Prep 30 minsCook 10 minsMain CourseAustralian

Ingredients

  • 4 Your Farmer grass-fed lamb chump chops
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper to season

Instructions

Whisk the honey, both mustards, garlic, olive oil, lemon juice and a good pinch of salt and pepper in a bowl. Set 2 tablespoons aside for serving.

2 tbsp honey1 tbsp Dijon mustard1 tbsp wholegrain mustard1 clove garlic

Pat the chops dry and turn them through the remaining glaze until well coated. Stand at room temperature for 20 minutes while the barbecue heats to medium-high.

4 chump chops

Grill the chops for 4–5 minutes per side, standing them on the fat edge for the last 1–2 minutes. The honey will darken — that's flavour — but move the chops to a cooler part of the grill if it starts catching before the meat is done.

Rest for 5 minutes, loosely covered with foil.

Spoon the reserved glaze over the rested chops and serve — a green salad and crusty bread do the rest.

Appears in

Lamb Share B only — Chump Chops (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

Built for the Barbecue

Chump chops come from the join between loin and leg, and they're cut thick — usually a good two to three centimetres, with a ribbon of fat that bastes the meat as it renders over the flame. That thickness is the whole reason they barbecue so well. A thin chop is done before it's browned; a chump chop gives you time to build char on the outside while the centre climbs gently to medium. The honey in the glaze speeds the browning along, which is why the recipe tells you to watch it rather than walk away. Your Farmer® chump chops are the meaty value pick from our lamb subscription — four to a pack in Share B, and one of the first things we'd point a barbecue cook toward.

Swaps and Variations

The glaze is forgiving. All Dijon works if wholegrain isn't in the cupboard, and the honey matters more than you'd think — a proper raw honey brings a depth that the squeeze-bottle stuff doesn't. Add a teaspoon of chopped rosemary to the glaze and it leans Sunday-roast; add a pinch of dried chilli and it leans Friday-night. Loin chops take the same treatment with a minute less per side, and the glaze is just as good brushed over forequarter chops cooked lower and slower. No barbecue? A grill pan or heavy frying pan over medium-high does the job — get the kitchen fan going first.

Storage and Leftovers

The glaze keeps a week in a jar in the fridge, so it's worth doubling while the whisk is out. Cooked chops keep 3 days; the honey coating means they reheat better in a moderate oven than a screaming pan, or slice them cold into a lunch wrap with rocket and a little extra mustard. Raw chops freeze well for 6 months — and if the four-pack disappears faster than the fortnight, a standalone pack of chump chops keeps the barbecue in business between boxes.

Frequently asked questions

How do I stop the honey glaze from burning?

Keep the barbecue at medium-high rather than flat out, and set up a cooler zone by leaving one burner low. If the glaze darkens quickly, finish the chops on the cooler side with the hood down — they'll cook through without catching.

Can I marinate the chops overnight?

Yes — glaze them, cover and refrigerate up to 24 hours. Bring them back to room temperature for 20 minutes before grilling so they cook evenly.

What internal temperature am I aiming for?

Pull the chops at about 57–58°C and they'll rest up to 60–63°C, which is medium — pink, juicy and tender. Well-done chump chops turn dry, so err on the earlier side.

Can I cook these indoors instead?

A grill pan or heavy frying pan over medium-high heat works with the same timings. The glaze will smoke a little as it caramelises, so run the rangehood.

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