Grilled Lamb Chops
For a super easy Easter dinner, look no further. Grilled lamb chops, with a tangy ginger, tamari and garlic marinade, have been a hit in recent cooking classes. When you’re entertaining a crowd, this recipe is the answer. Served with a spicy chermoula sauce on the side, it’s a flavor combination that’s bright and tangy.
If you don’t have time to marinate the lamb chops the day before, you can do what’s called a “quick marinade.” Just heat the marinade ingredients until they come to a simmer. Lay out the lamb chops in a single layer on a rimmed sheetpan and pour the warm marinade over the chops, rubbing it into the meat. Let the lamb chops rest in the marinade at room temperature for 20-30 minutes before grilling.
If you’re eating clean, this recipe for grilled lamb chops fits the bill. The ingredients are Whole30 compliant and Paleo, even if you serve the accompanying chermoula on the side. The finished product is so good, Uncle Jimmy will have no idea he’s eating a Whole30 Easter dinner. Leftovers are just as good on top of a vinegary green salad for lunch the next day.
Do me a favor and give this recipe a try. In cooking classes this month, even students who had never tried lamb or thought they didn’t like it were huge fans of the recipe. You’ll have a table of happy eaters, I can almost guarantee it.
Grilled Lamb Chops
Yield 24 lamb chops
Serve these flavorful chops with white beans, roasted potatoes or garlicky broccoli rabe. The tamari, garlic and ginger marinade has an umami kick that’s full of flavor.
- 2 garlic cloves, minced
- 1 tablespoon finely grated ginger (I use a microplaner for this)
- 1/4 cup soy sauce, tamari or coconut aminos
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- Kosher salt or sea salt
- 24 lamb rib chops, Frenched and trimmed (ask the butcher to do this for you)
In a medium bowl, whisk together garlic, ginger, tamari, olive oil, black pepper and a sprinkling of salt. Lay the lamb chops in a shallow baking dish. Pour the mixture over the lamb chops. Cover and let the lamb marinate overnight.
Note: If you don’t have time to marinate the lamb overnight, heat the marinade until it starts to simmer. Lay the lamb chops in a rimmed sheetpan in a single layer. Pour the marinade over the lamb chops and rub it into the meat, making sure they are well coated. Let stand at room temperature for 20-30 minutes.
Heat a grill pan over medium-high heat, or use an outdoor grill pre-heated to medium-high heat. Remove the chops from the marinade and blot off the excess marinade with a paper towel (otherwise the grill will flame up and char the chops). Season with salt and pepper and place on a pre-heated grill.
Grill the lamb for 1 minute. Rotate the chop halfway on its same side, in order to make cross-hatch marks. Let it cook 1 minute more. Then, flip the chop over and repeat the process.
Once done, transfer the chops to a plate and cover with foil. Let rest for 5 minutes before serving.