Manuka Honey & Mustard BBQ Lamb Chops
Sticky, charred New Zealand lamb with a tangy manuka glaze
Quick BBQ lamb chops glazed with Manuka honey, Dijon mustard and smoked paprika for a sticky, caramelised finish — a trendy backyard favourite that highlights NZ lamb and the unique flavour of manuka honey.
Timing
Cook Time: PT25M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT55M
Active Time: PT45M
Ingredients
8
pieces
lamb loin chops
(Notes: about 1 kg total, trimmed, NZ lamb if possible)
4
tbsp
manuka honey
(Notes: use a robust MGO/UMF variety for depth)
2
tbsp
Dijon mustard
(Notes: smooth Dijon for balance)
2
tbsp
olive oil
(Notes: extra virgin)
1
tbsp
tamari or soy sauce
(Notes: use gluten-free tamari if preferred)
1
tsp
smoked paprika
(Notes: adds popular smoky flavour trending on social media)
3
cloves
garlic
(Notes: finely grated)
1
lemon
(Notes: zest and juice, zest for glaze, juice for finishing)
to taste
salt and freshly ground black pepper
2
tbsp
fresh coriander (cilantro)
(Notes: chopped, to serve)
Instructions
Step 1
Whisk together manuka honey, Dijon mustard, olive oil, tamari, smoked paprika, grated garlic and lemon zest in a bowl until smooth to make the glaze and marinade.
Tip: Warm the honey slightly (10–15s in a microwave) if it's very thick so it blends easily.
Step 2
Place the lamb chops in a shallow dish or resealable bag and pour over two-thirds of the glaze, turning to coat. Refrigerate to marinate for 20 minutes while you preheat the grill.
Tip: Marinating for 20 minutes gives good flavour without losing the lamb’s texture — perfect for a quick BBQ.
Timing: PT20M
Step 3
Preheat a barbecue or char-grill to medium-high heat. Brush the grill grates with oil. Sear the chops 2–3 minutes per side, then move to indirect heat and continue cooking, basting frequently with the reserved glaze, until they reach your preferred doneness (about 8–12 minutes total grilling time depending on thickness).
Tip: Aim for a caramelised exterior by basting in the last few minutes; watch the sugar in the honey to avoid burning.
Timing: PT25M
Step 4
Transfer the chops to a board and rest, loosely covered, for 10 minutes so juices redistribute.
Tip: Resting improves juiciness — use this time to dress a simple salad or char some lemon halves on the grill for serving.
Timing: PT10M
Step 5
Finish with a squeeze of lemon juice, scatter chopped coriander, and drizzle with the remaining reserved glaze before serving with charred lemon halves and seasonal sides.
Tip: A light salad of rocket and cucumber or charred corn works well with the sticky glaze.