Marinated Lamb Chops
These sweet, sour, and spicy Marinated Lamb Chops provide a flavor profile different from what you usually think of pairing with lamb. However, the combination of flavors of ginger, Chinese-style mustard, Worcestershire sauce, and brown sugar gives a jolt of flavor to the grilled lamb chops.
Why Lamb
Lamb is rich in flavor and provides a great source of protein. For us, lamb is a special occasion dish usually served around Easter. Arturo grew up on lamb and loves it. I, however, did not, and it has been an acquired taste that has grown over the years. This recipe is one that I LOVE and enjoy every time Arturo grills them up.
Where to purchase your Lamb
Lamb is best purchased from a local producer. These chops came from our friends at Brunkow Family Lamb in Wamego, KS. I have other friends in other areas of the country who also sell lamb directly. Check out Flourish and Roam and KCK Farms. A lot of the lamb found in the grocery store is imported and does not offer the flavor that lamb purchased directly does.
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What to Pair with the Marinated Lamb Chops
Our favorite sides are roasted or grilled asparagus and mushroom risotto. Again, our tradition is to serve these Marinated Lamb Chops at Easter. Check out The Cowboy’s Chocolate Mousse Cake post, where we share more about our Easter traditions.
How to Grill the Marinated Lamb Chops
The lamb chops will take 8-10 minutes per side. You will alternate between the hot and cool zones as you bast the lamb chops with the reserved marinade. This alternating allows the marinade to caramelize but not burn. We prefer our lamb medium rare, closer to medium in doneness; 8-10 minutes a side will provide that level of doneness. So, if you like your lamb less done, they will grill for less time or vice versa. For safe and delicious lamb, aim for an internal temperature of 145°F (63°C)
More about the 2-Zone Fire for Grilling
Arturo prefers to cook on charcoal. You have no idea how many hours I have waited for the fire to be just right…way too many. However, that just-right fire has always created the most delicious meal, so I shouldn’t complain. For that just right fire, it must be a 2-zone fire, with one side extremely hot, so hot you shouldn’t be able to hold your hand over the hot side for a second before it burns it. On the cool side, Arturo has no coals; he relies on heat from the hot side. The cool side gives him a spot to move chops as he basts them or if there is a flare-up.
Ingredients Needed
¼ cup Worcestershire Sauce
¼ Cup Soy Sauce
¼ cup firmly packed brown sugar
2 Tbsp hot Chinese-style mustard
3 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
3 Tbsp vegetable oil
3 cloves garlic minced
1 Tbsp Miced fresh ginger
Salt and Pepper
Instructions
Combine all ingredients and whisk to combine.
Place lamb chops in a ziplock bag and pour half to ¾ quarters of the marinade over them. Seal and refrigerate for 3-8 hours; the longer, the better. Reserve the remainder of the marinade for basting while grilling the lamb chops. This recipe is enough marinate for 8-10 4- 5 oz lamb chops each.
Build your 2-zone fire and remove the chops from the marinade. Place them on the hot zone of the grill and grill to your preferred doneness, alternating sides, and zones, basting the chops with the reserved marinade.
Marinated Lamb Chops
Ingredients
- 1/4 cup Worcestershire Sauce
- 1/4 cup Soy Sauce
- 1/4 cup brown sugar firmly packed
- 2 tbsp hot Chinese-style mustard
- 3 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 3 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- salt and pepper
Instructions
- Combine all ingredients and whisk to combine. Place lamb chops in a ziplock bag and pour half to ¾ quarters of the marinade over them. Seal and refrigerate for 3-8 hours; the longer, the better.
- Build your 2-zone fire and remove the chops from the marinade. Place them on the hot zone of the grill and grill to your preferred doneness, alternating sides, and zones, basting the chops with the reserved marinade.
