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    Lamb Chops Marinated and Grilled

    March 7, 2021 by Kyle Leave a Comment

    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.

    Two grilled lamb chops on a plate with orange baby carrots and a side salad with a bowl of carrots and a glass of white wine on the side.

    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
    • garlic
    • 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!

    Four lamb chops marinading in a large glass oblong dish with a pan of marinade on the side.

    Process of making the Grilled lamb chops:

    1. 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.
    2. 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.
    3. Cover the lamb chops and let marinate in the refrigerator for a minimum of 1-2 hours or up to a day.
    4. Grill the lambs chops to the temperature desired. Any marinade left in the baking dish should be thrown away.
    5. 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.)
    6. 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!

    A plate with carrots, lamb chops and a green salad with a bowl of carrots and a glass of wine on the side.

    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
    Lamb Chops and Orange Glazed Carrots
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    Lamb Chops Marinated and Grilled

    The star of this recipe is the marinade! It adds so much flavor to the grilled lamb chops. The marinade can also be used on beef and chicken.
    Prep Time25 mins
    Cook Time25 mins
    marinate2 hrs
    Total Time2 hrs 50 mins
    Course: Main Course
    Cuisine: American
    Keyword: grilled lamb, Grilled Lamb Chops
    Servings: 8 servings
    Author: Kyle

    Ingredients

    • 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
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    Instructions

    Lamb 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.

    Notes

    Gr8 Make Ahead Tips:
    • The lamb marinade can be one day ahead of time and kept in the refrigerator until time to use.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
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