Yield: 12 servings
Ingredients
- 12 ½ inch thick lamb chops
Marinade
- 1 tablespoon garlic, chopped (15ml)
- 1 tablespoon fresh ginger, chopped (15ml)
- ¼ cup cilantro, chopped (60ml)
- ¼ cup Soya sauce (60ml)
- ¼ cup cider vinegar (60ml)
- 1 teaspoon dry mustard (5ml)
- 2 tablespoons honey (30ml)
- ½ cup vegetable oil (125ml)
Directions
- Place lamb chops in large sealable plastic bag.
- Combine marinade ingredients in medium bowl. Mix well and pour over lamb chops. Place in the fridge for 6 hours.
- Remove lamb chops from marinade and pat dry. Discard any left over marinade.
- Preheat barbeque to 325°F/190°C or medium heat.
- Drizzle lamb chops with oil and season to taste with salt and pepper.
- Oil barbeque grill
- Place lamb chops on grill and allow to cook 4 minutes per side (for medium rare) or until desired doneness.
- Remove lamb chops from heat and cover with foil and allow to rest for 5 minutes.