Marinated Lamb Chops

Marinated Lamb Chops created by PaulaG

Preparation time is marinating time.

Ready In:
3hrs 10mins
Serves:
Units:

ingredients

directions

  • Place chops in a shallow dish or a ziplock plastic bag.
  • Combine the soy sauce through pepper with 1/4 cup water and pour over the chops.
  • Cover (or zip) and refrigerate 3 hours, turning occasionally.
  • Grill or broil about 5 minutes 3-4 inches from the heat source.
  • Turn, brush with marinade and broil 3-5 minutes more.
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"Preparation time is marinating time."
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  1. cshortt25
    Just made this tonight and they were a hit! Next time going to get just the racks. This recipe rocks!
    Reply
  2. cathycoca
    I have used this marinade several times with wonderful results. I have used lamb chops (I am also able to find lamb sirloin steaks) and beef sirloin steaks. Followed the recipe to the T - be sure to add the 1/4 cup water. I have used both fresh and dried herbs and both were successful. I have marinated the meat up to 24 hours and we always grill them to medium rare. All of the family loves them. Serve with roasted new potatoes and roasted asparagus - YUM!
    Reply
  3. livingstonfran
    I just wanted to say thank you for posting this recipe. We are low carbing and anything to make meat taste different is great but different and delicious is so fantastic. Hubby loved these. We like very intense flavor. I had only dry herbs and spices so that is what I used. I will make more of the marinade and go heavy on the the spices only because hubby really likes very seasoned foods and to make sure that I have complete coverage. I poked the steaks with a fork to try and get more marinade in the lamb and I marinaded overnight.
    Reply
  4. TattooedMamaof2
    Oh boy was this delicious! Made as directed, with dry herbs. I did add about 1/4 cup of water to the marinade, don't ask me why! But it was incredibly flavorful, and I will be making again!
    Reply
  5. FitWitch
    This was fantastic! My husband and 2-year old son asked for seconds! I didn't have any parsley, so I used a bit of freshly ground sage, and subbed balsamic vinegar, but otherwise made the recipe as directed. Delicious and will definitely be a "regular" around here!
    Reply
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