Grilled Lamb Chops

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Lamb is an expensive cut of meat, so usually, we leave lamb chops, leg of lamb and lamb shoulder recipes for special occasions. Lamb is our family's favorite, more than chicken, beef or fish. Besides, there is so much you can do with lamb. Right?

When I can't think of what to do with meat, I think about grilling!! When I am short on time to cook, I choose to grill. And if it's summer, my first choice for cooking meat is grilling. Well, not just because it's fast, but also because I can marinate the meat ahead of time, leaving me enough time to get other things done.

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About this recipe

The best part about this recipe is that it's easy to make. I truly believe that when it comes to good meat, less is more. So, instead of overpowering it with spices, I let the meat speak for itself.

The mint sauce works as a marinade, as well as the sauce to serve later. Mint and lamb is a classic combination and if you can't decide what to do with lamb, error on the side of mint and everyone will be happy. The mint-sauce is as easy as putting everything in the food processor. Use half of the amount for the marinade and save the other half to serve as the sauce later.

I have served these with classic mashed potatoes and broccoli. And yet, there are so many other things you can serve on the side. Below, I will give you some of my favorites.

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Ingredients and substitute

• Onion - I love using red onions in this because they are sweeter, and when caramelized they really can add so much more.
• Ginger - To me, any red meat can benefit from the warmth of ginger. I think it truly brings out the meat. And combined with garlic. They are truly a great punch.
• Parsley- You can use all mint, and yet I find that to be too much mint. So, I use half parsley and half mint. I often replace the parsley with cilantro. I like the smoky, pungent flavor of cilantro.
• Paprika - I love a little hot paprika. But often, I will use sweet smoked paprika in this. I love the smoky flavor and the kids love the sweet paprika.

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Step by step instructions (Save/Pin)

Prepare marinade and sauce

• Place all the marinade ingredients in a food processor and grind to a smooth paste.
• Divide into 2 - leave one for later, to serve with the grilled lamb chops.

• Brush the rest of the marinade over the lamb chops.
• Leave the chops to marinate - an hour to overnight works great.

Grill the chops

• Thaw the lamb chops for at least an hour at room temperature.
• Heat a grill or heavy-bottom skillet on high heat. I like using my grill pan for the lines.
• Once hot, turn the heat to medium, not too high.

• Place the lamb chop on the grill pan and do not touch them as they will stick.
• Cook the first side for about 3 to 4 minutes depending on the thickness.
• Then flip and cook on the other side for another 2 to 3 minutes, again depending on the thickness.
• Remove from heat and let rest for 5 to 8 minutes.
• Serve with the remaining mint-sauce that we have prepared earlier.

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5 Tips for the perfect grilled lamb chops (Save/Pin)

1. When affordable, buy thicker lamb chops, also called ribs or first cut - these are expensive, but boy do they taste delish.
2. Thaw the lamb chops for at least an hour bringing them to room temperature before you cook them. Why? Always cook meat at room temperature so the meat will not seize due to the intense heat. Cooking cold meat on the hot grill can cause the meat to seize and become tough.
3. Lamb chops do well when marinated well and given enough time for the marinade to sink in. Additionally, use your hands to make sure the marinade covers the chop well. If necessary, make extra marinade and let the chops get drunk.
4. Choose the right cooking method for the right size of meat. For example,
   1. If you have thin delicate lamb chops - grill them on high heat for as little time as possible. Or cook them on the stovetop.
   2. For thicker lamb chops, also called shoulder or rainbow chops - start on the stovetop then finish them off in the oven. That way they do not dry out.
5. Lamb chops should be served as soon as they are made with a rest time of no more than 5 to 8 minutes otherwise they become chewy.

Frequently asked questions

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