Ingredients4 h 25 m servings 438 cals
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Per Serving: 438 calories; 30.6 g fat; 12.4 g carbohydrates; 27.6 g protein; 108 mg cholesterol; 126 mg sodium. Full nutrition
ReviewsRead all reviews 14
It turned out great. I have never cooked much lamb. I will certainly do it again.
This was my first time making lamb... I was skeptical about the mint bc I dont like many things that are mint...I meal prep and even after reheating it--it was amazing. I used lamb loin chops bc...
Very nice flavor combination with the marinade and then the sauce after they're grilled. I made it for a party of 10 adults, I used pork chops instead of lamb chops due to the cost difference fo...
I made it for Easter , it went over very good. I always follow the recipe exactly as written, at least the first time unless a lot of reviews state they made the same changes. This time I did a...