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.
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 garlicPat 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 chopsGrill 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)
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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?
Can I marinate the chops overnight?
What internal temperature am I aiming for?
Can I cook these indoors instead?
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