Grilled Garlic & Honey Lamb Chops
I grill all year long and I live in New England so there are times when I am grilling in the snow; it’s just what we do. Fortunately, it’s still summer and I grill almost every meal. I got some lamb chops for a starter last night. I use a similar marinade for chicken wings and thought it would translate nicely to the lamb chops.
Ingredients & Directions
- 8 Lamb Chops, bones frenched*
- 4 T Butter
- 2 tsp Garlic, minced
- 1 T Soy Sauce
- 2 T Honey
- 1 T Parsley (fresh would be better if you have it)
- 1/8 tsp Cayenne Pepper or 1/4 tsp Crushed Red Pepper Flakes
Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 3 minutes. Turn the heat to low. Add the soy sauce, honey, parsley, and cayenne/crushed red pepper. Stir to combine. Allow to cook for 2-3 minutes. Set aside to cool.
Sprinkle each lamb chop with a bit of salt & pepper. Divide the sauce into two portions. Set one half aside at room temperature. Use the other half of the sauce to brush one side of each chop. Refrigerate the chops for about an hour.
Heat the grill to medium-high heat. Rub the grill with olive oil to prevent sticking. Place the lamb chops on the grill, brushed side down. Cook for 2-4 minutes. While cooking, brush the other side with the remaining half of the honey-garlic sauce. Then, flip the lamb chops and cook for another 2-4 minutes, until they’ve reached an internal temperature of at least 145 degrees. They cook fast!
Like Ina Garten says, “How is is that?” It’s a perfect starter for any summertime meal, really an anytime starter if you ask me.
(Steven)
