The sweetness of maple syrup enhances and mellows out the sharpness of Dijon mustard resulting in a well-rounded and pleasant flavor experience. They each have their own distinct flavors, and when combined, they create a more complex flavor profile. Maple syrup provides a natural sweetness with its rich, caramel-like flavor, while Dijon mustard adds a tangy and slightly acidic taste. This sweet and tangy contrast of these two make them the perfect match. It doesn’t take long, and is well worth the effort. I like to French the rib chops for this recipe not only because it adds to the presentation, but it also provides a pretty sweet meat handle. The loin chop is larger than a rib chop and usually includes a medallion of tenderloin which is what makes it look like the porterhouse. The rib chop on the other hand, contains a rib bone and more closely resemble a tomahawk steak. This higher fat content means more flavor. Rib chops and loin chops are similar in tenderness, but the rib chop has a higher fat content. Jump to Recipe What’s Difference Between Lamb Rib Chops and Loin Chops?
The loin chop is also a delicious cut of meat and resembles a tiny porterhouse steak.
In fact, it’s only been in the last decade or so that I started eating lamb but it’s fair to say that I enjoy grilled lamb chops at least as much as a great steak.įor these maple dijon grilled lamb chops, I’m using the rib chop not to be mistaken with the loin chop.
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