Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I love lamb chops. I prefer them either fired up on the grill, or deliciously pan seared, though I do love roasting a rack of lamb now and then. A good marinade not only builds flavor, but helps keep the lamb tender and juicy, no matter how you cook it. Let’s talk about how to make lamb chop marinade, shall we?
Olive Oil. Mustard. I prefer spicy brown mustard, but Dijon is great, too. Balsamic Vinegar. Lemon juice is a good sub. Honey. You can also use brown sugar. Garlic. Fresh Rosemary. Paprika. I prefer smoked paprika. Salt and Black Pepper. Lamb Chops. This recipe works with loin chops, rib chops, sirloin, or shoulder, or any cut of lamb.
You’ll get good flavor with a simple 1-hour marinate, but you’ll get more flavor penetration if you marinate the lamb chops overnight, or 12 hours. When grilling lamb chops or pan searing, you only need 4-5 minutes per side over medium-high heat, depending on the thickness of the cut. It is best to cook lamb chops to temperature, regardless of your lamb chop recipe. Shoot for 125 to 130 degrees F (54 degrees C) internal temperature when measured with a meat thermometer for medium-rare. Then rest for 5 minutes and serve. That’s it, my friends. I hope you enjoy this lamb chop marinade recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
