The star of the show in this Lamb Chop recipe is definitely the marinade. It adds so much flavor and is also used as a warm sauce served with the grilled lamb chops.
I sometimes hesitate to serve lamb to guests because there are those that say they don't like it. So for the folks that say they don't like lamb, I say try it my way!
One thing that I learned recently is that American grown lamb tastes less "gamey" than New Zealand or Australian lamb. Here is an article with more information on varieties of lamb.
Joel and I both prefer the taste of American lamb marinaded in this wonderfully flavorful and delicious sauce! It is also delicious with beef or chicken!
Ingredients for this delicious marinade:
- olive oil
- lemon juice
- soy sauce
- Dijon mustard
- brown sugar
This sauce has a fantastic flavor and for those of us who like a little something with their lamb (yes, that's me), it's the perfect accompaniment. So much better than that jar of mint jelly our parents would encourage us to eat with lamb!
Process of making the Grilled lamb chops:
- Up to a day ahead of serving, combine all the marinade ingredients in a blender. Store in the refrigerator in a covered container until time to marinate the lamb. Consider doubling the recipe to have more sauce. Any leftover would be great on beef or chicken too.
- Put the lamb chops in a baking dish and pour the marinade on top. Save ½ - 1 cup to use at serving time to add to the top of the grilled lamb chops.
- Cover the lamb chops and let marinate in the refrigerator for a minimum of 1-2 hours or up to a day.
- Grill the lambs chops to the temperature desired. Any marinade left in the baking dish should be thrown away.
- While the chops are on the grill, warm the saved marinade on the stove in a small pan. (Can also be warmed in the microwave.)
- Serve the lamb chops and pass the warm sauce to spoon onto each chop.
I have also posted this same sauce with a butterflied leg of lamb that we often serve for Easter dinner.
Toss a quick salad and dinner is served without even breaking a sweat, I promise!
More Side Dishes to serve with the Lamb Chops
- Orange Glazed Carrots
- Warm Spinach Potato Salad with Bacon Vinaigrette
- The Gr8-est Grilled Vegetables
- Idaho Potato Gratin
- Terrific Goat Cheese Twice Baked Potatoes
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Lamb Chops Marinated and Grilled
- ⅔ cup fresh lemon juice
- ½ cup brown sugar
- ¼ cup Dijon mustard
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 lamb chops, enough for each person to have two chops
- Combine all ingredients above (except the lamb chops) in a blender or using a whisk, mix until completely combined.
- Lay the lamb chops into a baking pan and pour a couple of spoonfuls of sauce on each of the chops. Cover with plastic wrap and refrigerate for 1 - 2 hours or up to one day. Reserve the remainder of sauce in saucepan or, if making ahead of time, keep covered in the fridge.
- Take the chops out of the refrigerator about 30 minutes before cooking. Throw away any sauce that the pork chops were marinating in.
- Cook the chops on the outside grill or on an inside grill pan to desired doneness.
- While the chops are cooking, heat the sauce on the stove on low.
- Add a few spoonfuls of sauce on top of each lamb chop before serving and pass the warm sauce for those who might want more.
- The lamb marinade can be one day ahead of time and kept in the refrigerator until time to use.
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