6-8 Lamb loin chops (1 inch thick)

½ cup soy sauce

½ cup cider vinegar or balsamic vinegar

3 cloves garlic, minced

3 tbsps. honey

2 tsps. Ground ginger

¼ tsp. dry mustard

¼ tsp. black pepper

¼ cup chopped cilantro


Place lamb chops in a shallow baking dish. Combine all marinade ingredients in a small bowl and mix well.
Pour over chops turning them to coat evenly. Cover and refrigerate for 8 hours or overnight. Grill 8 to 10 minutes on each side or to desired degree of doneness, basting frequently with marinade. Alternatively, place chops on a rack in a shallow roasting pan and broil 6 inches from heat, 8 to ten minutes per side, basting frequently.


Lamb chops are excellent choices for grilling or broiling, For ultimate tenderness, they should be served rare to medium. Lamb takes well to a large variety of herbs and spices which include rosemary, basil, bay leaves, cinnamon, curry, garlic and oregano. For a quick meal, combine a mixture of herbs and together with some Dijon mustard and balsamic vinegar and rub on the lamb before broiling or roasting.

The intensity of flavour of Lamb depends on the colour of the meat. By and large, the lighter the colour the lighter tasting the meat. Likewise deeper coloured lamb will have a meatier, stronger flavour.

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