Caramelized Lamb Chops
Contributed by: Pippa Cuthbert & Lindsay Cameron Wilson of Grill!
From Grill! By Pippa Cuthbert & Lindsay Cameron Wilson. Published by Good Books.
Quick and delicious recipes for indoor and outdoor grilling.
Grill! is full of fresh ingredients, old favorites, and daringly new foods.
Over 80 recipes, from starters to main courses, and from salads to desserts. Includes recipes for sauces, chutneys, dips, and accompaniments. Shows you how to achieve perfectly cooked food on the grill and in the grill pan. Written by experienced food writers who love the relaxed experience of cooking food over fire.
Pippa Cuthbert is a New Zealander living and working in London. Ever since childhood she has been passionate about food and cooking. After studying Nutrition and Food Science at Otago University in New Zealand and working in the test kitchen of Nestle New Zealand, she decided to travel the world in search of new and exciting culinary adventures. Now based in London, Pippa works as a food writer and stylist on books and magazines, and is also involved in advertising and commercials.
Food and writing are Lindsay Cameron Wilson's passions, so she blended the two at university where she studied History, Journalism, and the Culinary Arts. She has since worked in the test kitchens of Canadian Living Magazine in Toronto and Sunset Magazine in San Francisco. In 2001 she left her job as a food columnist in Halifax, Nova Scotia, and moved to London. That's when she met Pippa, and the work for their first book, Juice! began. Fuelled by juice, the two moved on to Ice Cream!, Soup! and now Barbecue! Lindsay continues to work as a food journalist in Canada, where she now lives with her husband, James, and son, Luke.
Grilling meltingly tender, marinated lamb chops is one of life's simple pleasures.
- 1 cup (20g) cilantro, roughly chopped
- 6 Tbsp brown sugar
- 4 Tbsp dark soy sauce
- 4 Tbsp mirin, Chinese rice wine or sherry
- 4 cloves garlic, finely chopped
- 16 single-rib lamb chops
Grilled potatoes, green salad or steamed green beans
Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours.
Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans.
Serving Size: Makes 4 Servings