A tasty way to prepare economical cuts of lamb chops and steaks! Tenderise and infuse them with flavour with a delicious marinade then grill to perfection on the BBQ (or stove). Marinade for at least 2 hours, preferably overnight (no longer than 24 hours). Update: This is (was!) a tart marinade and following feedback from some readers by email and from a friend, I have tweaked the recipe slightly to take the edge off the vinegar. :) Resounding feedback all round!
Course: Dinner, Grilling
Author: Nagi | RecipeTin Eats
600 - 800 g / 1.2 - 1.6lb lamb chops(4 - 8, depending on size)
Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
Serve with sides of choice!
1. The marinade has oil in it and the lamb loin chops I used have a decent amount of fat on them, so I didn't need to oil my BBQ, and it had enough oil on it already from previous cooks.2. To freeze, as soon as the lamb is placed in the marinade, seal ziplock bags and place in the freezer. Then defrost overnight in the fridge. The lamb will marinate while it is defrosting.3. Nutrition per serving, assuming 150g/5oz lamb chops. This conservatively takes into account that half the oil and salt in the marinade is discarded.