Ten minutes is all you need to get these lamb chops marinating and another ten minutes to finish on the grill. Start them marinating in the morning or the night before grilling. For an easy side dish, grill some asparagus or zucchini alongside the lamb chops and them chop up the vegetables and toss them with some cous cous made with a pinch of saffron and chicken broth. Making cous cous is literally as easy as boiling water!
- 8 lamb loin chops, 1- to 1½-inches thick
- 1½ cups mango nectar
- 1 packet Lipton onion soup mix
- 1 teaspoon + 2 teaspoons all-purpose seasoning
- 1½ teaspoons yellow curry powder
- 1 inch fresh ginger, grated (about 1 tablespoon)
- 1 tablespoon finely chopped fresh rosemary leaves
- Place the lamb chops in a large zip-top bag and set aside while you prepare the marinade. In a small mixing bowl, stir together the mango nectar, soup mix, 1 teaspoon Bull seasoning, curry powder, ginger, and rosemary. Pour the marinade into the bag with the chops, then squeeze the air from the bag and seal. Gently massage the bag to coat the lamb with marinade. Marinate in the refrigerator for 4 hours or as long as overnight.
- Remove the lamb chops from the marinade and let sit at room temperature for 30 minutes to take the chill off the meat; discard the marinade. Preheat grill to medium-high heat; brush and oil the grates before you start cooking. If possible, keep a cool zone to move the chops to in case of flare-ups... there will be flare-ups! 🙂 Pat the chops dry with paper towels and season them with the remaining 2 teaspoons of Bull seasoning. Place the lamb chops on the preheated and oiled grill. Cook 10 to 12 minutes total for medium (135 to 140 degrees F), turning every few minutes. Remove and let rest for 5 minutes before serving. Serve hot.
Cheers and Happy Grilling!