Grilled lamb chops are a family favourite at my house. When I grill them I like to grill them big!
I purchase a whole rack of lamb and then slice into two bone chops. Then I remove one of the bones as demonstrated below. As a result, you get a juicy, grilled piece of tender lamb. There isn’t much better than that!
Today, I was tempted to revisit my peshwari lamb chop recipe and make it with double chops but at the last minute, changed my mind. Instead I decided to make this recipe I used to make back in my college days in California.
There, I served the grilled lamb chops with corn tortillas which are a bit difficult to come by here in the UK. No, those corn tortillas you find now at the supermarket aren’t the real deal.
I rifled through my cupboards looking for Mexican cornmeal. I knew I had some somewhere but unfortunately could only find a about a cup of the stuff. So I altered my recipe which you can find here for grilled chapattis.
The tomato salsa, BBQ sauce and marinade can all be made a day ahead of cooking. You can also cut those fancy double lamb chops ahead of time too.
Although a good long marinating time makes this grilled lamb chop recipe even more delicious, you could get away with just marinating the meat for about a half hour while you fire up that BBQ.
Fat or Reduce Fat?
I normally remove the exterior fat when making this recipe. It’s better for you and easier to eat too. However, I wasn’t going to cut off the amazing work my butcher did for me.
He peeled the thin layer of silver skin on top of the fat and scored it for me too. After grilling it was so crispy and good!
Looking for other grilled meat and vegetable recipes? Here are some of my favourites.
Tandoori stuffed chicken kebabs
Gai Yang – Thai Style Chicken BBQ
Pla Pao – Thai style salted crust fish
Spice and Lime Roasted Corn on the Cob
Tandoori Broccoli, Cauliflower and Onion
Tandoori Chicken Lollipops
Easy Pakistani Chicken Tikka
- 1 rack of lamb - french cut and double cut
- 70ml tomato salsa (shop bought or homemade)
- 4 cloves garlic
- 1 batch cider and honey BBQ sauce
- FOR THE BBQ SAUCE
- 375ml (1 1/2 cups) hard (with alcohol) apple cider
- 2 tbsp rapeseed (canola) oil
- 1 medium brown onion - finely chopped
- 3 cloves garlic - finely chopped
- 2 green bird's eye chillies - finely chopped
- 1/2 red or green bell pepper
- 1/2 tsp Kashmiri chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- 250ml hard apple cider
- 250ml (1 cup)chopped tomatoes
- 70ml (1/4 cup) honey
- Salt to taste
- Start by making the BBQ sauce. Heat the oil in a 2 - 3 litre (2 - 3 quart) saucepan over medium high heat. When hot add the onion and fry, stirring regularly until soft and translucent. This should take about 5 minutes.
- Add the garlic, chillies, bell pepper, chilli powder, cumin and ground coriander and fry for a further couple of minutes.
- Stir in the remaining ingredient and bring to a simmer. Cook until reduced by half. Set aside.
- To make the marinade, toast the peppercorns and mustard seeds in a frying pan over medium heat for a couple of minutes. Then grind them into a course powder in a pestle and mortar. Place this powder and the remaining ingredients in a large bowl and mix well.
- Add the lamb and ensure the meat is completely coated with the marinade.
- Build a charcoal fire on your BBQ. When the coals are white hot, spread the coals out so that 2/3 are on one side of the BBQ and the rest on the other side. This will give you a cooler cooking area should you need it.
- Place the marinated lamb on the hot side of the grill and cook, turning often so that it is equally charred all over. Baste from time to time with the BBQ sauce. I suggest cooking the lamb until medium rare which will take about 15 to 20 minutes.
- When the lamb is cooked, transfer it to a warm plate to rest for about five minutes. Then serve with rice or chapattis and vegetables with some of the BBQ sauce.