If you want the best recipe for lamb on the barbeque, this is an excellent contender. Lamb chops are marinated in a spicy mixture for an hour and then cooked on the barbeque. The marinade is made by boiling various spices and other ingredients together to make a sauce, so you can expect a delicious flavor. We are using cider vinegar, garlic, curry powder, dried oregano, tomato sauce, ginger, and allspice to make the marinade, and you can also throw in some minced fresh chili pepper or a pinch of dried cayenne pepper if you want it to be spicier. The curry powder already adds some spice to the overall taste. Boiling the marinade first intensifies the flavors in there and makes it nice and thick so it sticks to your lamb chops well.
Use tomato sauce (not ketchup) to make this marinade. Passata (sieved whole tomatoes) or any plain tomato pasta sauce is fine. As for the other ingredients, you can taste the marinade before using it and then decide whether it needs more spice in there, or see whether you can taste every ingredient. Keep the marinade after the lamb has finished in there because you can brush it over the meat on the barbeque to help keep it moist and add more flavor into it. The finished lamb should be juicy and rich-tasting, and it is nice served with creamy potato salad or even mashed or boiled potatoes. White rice would also make a good side dish, and perhaps some kind of green salad.
Cooking Lamb on the Barbeque
There are various cooking methods for lamb. It can be pan-fried, roasted or broiled. It is also excellent when cooked on the barbeque because the smoky aroma will permeate the meat while the dry heat cooks it nicely. If you want to barbeque lamb chops, it is a good idea to use some kind of marinade, like we are doing here, just to help lock in all those wonderful juices. Overcooking it will dry it out, so avoid that. You can use a meat thermometer to see when the meat is done, although about 6 minutes per side is a good estimate if the lamb chops are about an inch thick and the barbeque is medium-hot. When the meat reaches your choice of 145 degrees F for medium-rare or 160 degrees F for medium, you can serve it with your preferred side dishes. Overcooking it will make it dry, so check the temperature if you are not confident using your eyes/fingers alone to check.
Why not double this recipe? Even if you are only serving four people, leftover chops can be served the following day with some salad, or you could even chop or shred them and serve as part of a pasta dish, risotto, tacos, or anything else that comes to mind. Lamb makes a change from the meats more commonly cooked on the barbeque, and there is no doubt this is one of the best-tasting lamb chop recipes you can choose if you plan to fire up the grill. The meat should marinate for an hour, so ensure you allow sufficient time to prepare this dish, and you will certainly be rewarded with an amazing dinner.
- 8 lamb chops (about 1-inch thick)
- 3 tablespoons cider vinegar
- 3 roughly chopped garlic cloves
- 1 teaspoon curry powder
- 1 teaspoon dried oregano
- 1 cup tomato sauce
- ⅓ teaspoon ground ginger
- ¼ teaspoon allspice
- Salt and black pepper, to taste
- Minced chili pepper or ground cayenne (optional)
- Trim any visible chunks of fat off the lamb.
- Put the vinegar, garlic, curry powder, oregano, tomato sauce, ginger, and allspice in a pan.
- Grind in some salt and black pepper and add some minced chili or cayenne pepper if you want it hotter.
- Boil this mixture for 10 minutes to make a sauce, stirring often.
- Put the lamb chops in a glass dish and pour over the sauce.
- Let the lamb marinate for an hour.
- Heat the barbeque to medium-hot and oil the grates.
- Add the lamb chops then cook, covered if possible, for 6 minutes.
- Flip the chops over and give them 6 or 7 minutes on the other side, or cook them until done.
- Baste the lamb with the marinade a few times during cooking.
- Serve 2 chops to each person.
Choose your own desired level of spiciness with this barbeque lamb chops recipe by adding extra chili or cayenne pepper to the marinade. This recipe is really good and you will need lamb chops to make it. Prepare a sauce/marinade using herbs, spices, garlic, curry, and more, in a pan, then allow your lamb to sit in this mixture for an hour so it can soak up all those incredible flavors. Next you can put it on the barbeque and cook it until done, basting with marinade a few times as you go. The lamb will be succulent and juicy, boasting a rich taste. Perhaps you want to make a homemade potato salad to serve on the side, or how about some lemon or garlicky rice?
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