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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat42g
Saturated Fat16g
Cholesterol150mg
Sodium1130mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars2g
Protein40g