Best Spring Barbeque - Lamb Chops!

The first barbeque of the season is here and there’s no question around here - it’s going to be rack of lamb chops!

Lamb makes a flavourful and easy barbeque meal. It’s also really hard to mess up, as lamb holds no tendency to be dry, and is safe on the rare-er side as well. We love to marinade it, but if you haven’t planned your barbeque ahead of time, just smear dijon mustard on the chops - and garlic or rosemary if you have on hand - and you’ve got a delicious meat all ready for the grill that turns out amazing every time!

Lamb chops generally cook at medium to high heat, about five minutes per side, to get to a perfect medium doneness. (But use a meat thermometer to be sure.) Lamb is also safe and delicious on the rarer side, and well-done works too, as long as you cook them at a lower temperature. (Think: low and slow on a charcoal grill, Mmmm!)

Sometimes the fat on lamb can be a downfall, but done on the barbeque, you won’t want to trim any of it - it turns out delicious every time, giving the chops a ton of moist flavour.

Allow me to share our favourite barbeque lamb marinade recipe!

Lamb Marinade

2 Tbsp dijon mustard

2 large garlic cloves

1 Tbsp malt vinegar (Lemon juice or Red Wine vinegar works too)

1/2 tsp salt

1/4 tsp pepper

1/4 cup olive oil

2 tsp dried basil or rosemary

2 lbs lamb chops

Blend the marinade ingredients together and pour over the chops. Marinade in the refrigerator overnight or at least four hours. Grill to your desired doneness and enjoy!