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