Caribbean Spicy Grilled Lamb Chops

The rich taste of lamb chops is perfectly paired with the smoky grilled flavor.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 8 lamb chops (5 oz. each), 1½" thick
  • 1 tsp. garlic salt
  • ½ ground black pepper
  • 2 Tbsp. vegetable oil
  • 1 cup minced yellow onion
  • 1 Tbsp. chopped thyme
  • 1 Tbsp. minced garlic
  • 2 Tbsp. tamari
  • ¼ cup lemon juice
  • ½ tsp. hot pepper sauce
  • 1 tsp. cornstarch
  • 1 Tbsp. water
  • ¼ cup chopped parsley


  • Clean and oil grill rack. Preheat grill to medium-high. Pat the chops dry with paper towels and season with garlic salt and pepper.
  • Heat the vegetable oil in a small saucepan over medium-high heat. Add the onion and cook until soft, about 4 to 5 minutes. Add the thyme, garlic, tamari, lemon juice, and hot pepper sauce; bring to a simmer. Cook until slightly reduced, about 5 minutes.
  • Grill the chops over medium-high heat, turning after the first 4 minutes. Brush the chops frequently with the sauce. Cook for a total of 12 to 14 minutes for medium. Transfer the chops to a plate and tent with foil to keep warm. Let the chops rest for about 5 to 6 minutes to allow the juices to reabsorb.
  • While the chops are resting, bring the remaining sauce to a simmer over medium-high heat; simmer for 2 minutes.
  • Combine the cornstarch and water, mixing until smooth. Add the cornstarch mixture to the sauce and bring back to a simmer, stirring constantly until the sauce thickens to the desired consistency. Stir in parsley.
  • To serve, place 2 chops on each serving plate and ladle the sauce over the top. Serve hot.