Lamb Chops

Lamb Chops

Not the most exciting of meals you may think, yet a staple in our house, so I have prodived seven marinades in case you too decide to have lamb chops, chicken fillets or goat chops everyday day of the week!

Lamb chops can be dressed up rather nicely and if Frenched (the fatty bits all cleaned up so the bone is all pretty and smooth), Lamb Chops present beautifully.  This is also great with lamb steak or minute beef steaks.

The marinades below are best left overnight for barbequing or rapid cooking on a grill plate.

These marinades can be used on any meat – they are great with goat and even on beef sausages.  If using on chicken overnight marinating is not essential, a few hours would be sufficient.

Allow 3 chops each for a main course (or be more generous if you like!)

Marinade One – Herb and Spice:

3 cloves of garlic, crushed

2 tablespoons each of finely chopped rosemary, mint and parsley

Juice and zest of 3 lemons

3 tablespoon maple syrup

1 tablespoon tarragon or French Mustard

1 teaspoon smoked paprika.

Pinch of cumin

¼ teaspoon salt

pepper

Massage the marinade into the chops and allow to marinate overnight.

Cook on a smoking hot grill.  Serve with vegetables, salad and plenty of freshly squeezed lemon juice.

Marinade Two – Tomato and Spice:

2 cloves of garlic, crushed

2 tablespoons each of finely chopped rosemary, sage

1 tablespoon brown sugar

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika.

¼ teaspoon salt

pepper

 

Massage the marinade into the chops and allow to marinate overnight.

Cook on a smoking hot grill.  Serve with vegetables or Greek salad.

Marinade Three -  Traditional Greek:

3 cloves of garlic, crushed

2 tablespoons finely chopped mint

Handful of dried Greek Oregano

Tablespoon olive oil

1 tablespoon each fennel seeds, caraway seeds, dried mint

¼ teaspoon salt

pepper

 

Massage the marinade into the chops and allow to marinate overnight.

Cook on a smoking hot grill.  Serve with vegetables or Greek salad.

Marinade Four  - Creamy Greek:

3 cloves of garlic, crushed

1 cup Greek yoghurt

¼ cup Apple Cider vinegar

2 spring onions, finely chopped

Handful of dried Greek Oregano

Tablespoon olive oil

Tablespoon honey

1 tablespoon each fennel seeds, caraway seeds, dried mint

¼ teaspoon salt

pepper

Massage the marinade into the chops and allow to marinate overnight.

Cook on a smoking hot grill.  Serve with vegetables or Greek salad.

 

Marinade Five – Warm Spice:

3 cloves of garlic, crushed

2 tablespoons each of finely chopped rosemary and parsley

2 spring onions, finely sliced

Juice and zest of 2 limes

3 tablespoons maple syrup

1 teaspoon smoked paprika, cinnamon, ground ginger, dried chillies

Pinch of cumin

Saffron threads

½ cup currants

¼ teaspoon salt

pepper

Actually this is especially great with chicken not just lamb, served on rice pilaf.  Massage the marinade into the meat and allow to marinate for a few hours or overnight.

Cook on a smoking hot grill. 

Marinade Six – Hot stuff (for Leah):

4 cloves of garlic, crushed

2 tablespoons finely chopped, fresh super hot chillies

Handful of dried Greek Oregano

1 teaspoon dried chillies

1 teaspoon sugar

¼ teaspoon salt

pepper

Massage the marinade into the chops and allow to marinate overnight.

Cook on a smoking hot grill.  Serve with vegetables or Greek salad.

Marinade Seven - Sweet and Sticky

3 cloves of garlic, crushed

2 tablespoons honey

2 tablespoons plum jam

2 tablespoons soy sauce

1 teaspoon ground ginger

1 teaspoon each cinnamon, cardamom seeds, celery seeds

1 tablespoon balsamic vinegar

1 tablespoon tomato ketchup

¼ teaspoon salt

pepper

 

This marinade is fabulous with pork chops, chicken wings or drumsticks, or lamb chops. Massage the marinade into the chops and allow to marinate overnight.

Chicken wings and drumsticks will need to baked in a hot oven for 30-40 minutes.

For chops cook quickly on a smoking hot grill.