Lamb remains a favourite piece of meat over here. The delicate meat with that pure taste just asks to be grilled. If you love eating lamb and you are looking for a quick recipe with minimal preparation? Then this is the recipe you are looking for. The mint lemon marinade is precisely what such a beautiful piece of meat needs.
Most of the preparation is in the marinade. You have to make it and then put the lamb chops in it. That’s all. You can, of course, buy your chops ready-made, but you can also easily cut them yourself from a whole rack of lamb. Just as easy.
Now that we already have fresh mint and lemon, you can just as easily make a quick salsa verde. With a few capers and some garlic, you have a wonderfully fresh sauce to dip the chops in later. The salsa also works well on a nice piece of beef or sausage.
After a few hours of marinating, it’s just a matter of grilling over high heat. Just make sure that you dry the surface of the chops with some paper towel. If you do not do this, the moisture on the outside must first evaporate, which creates steam, and it will be more difficult to create those grill marks.
But why stop at a few stripes when you can give the whole lamb chop a nice crust. Just make sure your grill is hot and move the chops every time you turn them. These mini tomahawks are ready in a few minutes, so make sure you only grill at a high temperature. If you don’t, the meat will overcook before you have such a nice crust.
These marinated lamb chops are fantastic. Give it a try and let us know what you thought. Or better yet! Take a picture and tag us on Instagram with @bbq.heroes or #bbqheroes so we can see what you have made. Enjoy.
- 10 lamb chops
- Coarse sea salt
For the marinade
- 1 jalapeno pepper
- 1 clove of garlic
- 10 leaves of fresh mint
- 3 tbsp olive oil
- ½ tsp freshly ground black pepper
- ¼ tsp sugar
- 1 tbsp lemon juice
For the mint and lemon salsa
- A handful of fresh parsley
- A handful of fresh mint
- 2 cloves of garlic
- 1 tbsp capers
- 2 tbsp lemon juice
- ½ tsp salt
- 2 tbsp olive oil
- zest of half a lemon
- Chop the jalapeno and mint, grate the clove of garlic and mix this with the rest of the ingredients for the marinade.
- Place the chops in a zip lock bag and add the marinade. Push as much air out of the bag as possible before closing it. Leave the bag in the refrigerator for 2 to 4 hours.
- In the meantime, you can make the salsa verde. Finely chop the parsley, mint, garlic and capers. Mix this with lemon juice, salt and olive oil. If the salsa verde is too dry, you can add more olive oil. Finally, you can add the lemon zest. Make sure you only use the yellow of the peel.
- Prepare a barbecue for high-temperature grilling. A full charcoal or briquette starter is what you need. On a gas barbecue, you open the valves as far as they can. Let the grates come up to temperature.
- Remove the chops from the marinade and pat them dry with some paper towel.
- Sprinkle the chops with a little coarse salt and grill them on both sides to a core temperature of 55°C (131F). Serve them while they are still hot.