Gusto TV Succulent Onion Water Lamb Chops Recipe

Onion Water Lamb Chops Recipe

Bring bold, aromatic flavors to your next backyard barbecue with this Onion Water Lamb Chops Recipe from License to Grill, hosted by Rob Rainford. Featuring tender lamb loin chops marinated in a flavorful blend of onion water, leeks, saffron, turmeric, garlic salt, and jalapeño, this grilled lamb recipe delivers a delicious balance of savory richness and fragrant spices. Perfect for family dinners, summer cookouts, and outdoor entertaining, these juicy lamb chops offer a unique twist on traditional barbecue favorites.

The Inspiration

Lamb chops are a popular choice for grilling because of their rich flavor, tender texture, and ability to absorb aromatic marinades. In License to Grill, Rob Rainford introduces a distinctive preparation using freshly blended onion water, leeks, saffron, and warm spices to enhance the natural taste of lamb.

The onion-based marinade provides savory depth, while saffron adds a delicate floral aroma and turmeric contributes earthy warmth. Garlic salt and celery salt enhance the seasoning, while chopped jalapeño introduces a subtle spicy kick that balances the richness of the meat.

Marinating the lamb before grilling allows the aromatic ingredients to flavor the chops, creating a satisfying combination of savory, earthy, and lightly spicy notes. This recipe is an excellent choice for barbecue enthusiasts looking to prepare flavorful lamb with a creative homemade marinade.

Ingredients

8 loin lamb chops (each 4 to 5 ounces and 1 ½ inch thick)
1/3 teaspoon saffron threads (1.5ml)
1 tablespoon hot water (15ml)
2lb onions, chopped
1 teaspoon ground turmeric (5ml)
2 teaspoons celery salt (10ml)
1 tablespoon garlic salt (15ml)
2 leeks, chop white part only
1 jalapeno, chopped

Method

In a small bowl add the saffron and hot water, let sit for 2 ½ minutes to steep.
In a blender mix half of the onions and half the leeks. Blitz. Once they have started to come together add remaining onions and leak and blend. Strain this mixture into a bowl. Strain the saffron also into the bowl as well. Add turmeric, garlic salt, celery salt and stir it all together.
Place the lamb chops into a sealable plastic bag. Pour marinade over the lamb. Add jalapeno pepper. Refrigerate for 2 ½ hours.
Preheat bbq to high heat.
Remove lamb from marinade and place onto oiled grill. Season the chops with salt and pepper and keep some water handy in case of flare ups on the grill. Barbecue the chops for approximately 5 minutes per side.

Serving Suggestions

For a refreshing contrast, serve the lamb with a cucumber and tomato salad tossed with red onion, parsley, lemon juice, and olive oil. The crisp vegetables and tangy dressing provide a cooling balance to the mildly spicy jalapeño and earthy turmeric flavors.

For a colorful barbecue plate, accompany the lamb chops with grilled zucchini, bell peppers, eggplant, or asparagus. The smoky character of the vegetables enhances the grilled exterior of the lamb, while their natural sweetness balances the savory onion and leek marinade. A drizzle of olive oil and a squeeze of fresh lemon juice can add brightness to the finished vegetables.

For a complete License to Grill barbecue menu, pair Rob Rainford’s onion water lamb chops with tomato BBQ bread salad, grilled seasonal vegetables, or a refreshing pasta salad. These sides complement the aromatic marinade and create a flavorful combination of smoky, savory, and refreshing elements.

Final Thoughts

This Onion Water Lamb Chops Recipe from License to Grill transforms tender lamb loin chops into an aromatic barbecue dish using a unique marinade of onions, leeks, saffron, turmeric, garlic salt, and jalapeño. Rob Rainford’s approach highlights the natural richness of lamb while adding layers of savory, earthy, and fragrant flavors.

Find more recipes from License to Grill here!