Sweet and savoury lamb chops

    1 hour 25 min

    This recipe for lamb chops is absolutely delicious. The chops need to marinate for at least 1 hour in the sweet marinade. They are perfect for any meal with rice, pasta or potatoes and vegetables.

    335 people made this

    Serves: 4 

    • 4 tablespoons dark brown soft sugar
    • 2 teaspoons ground ginger
    • 2 teaspoons dried tarragon
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic granules
    • 1/2 teaspoon salt
    • 4 lamb chops

    Prep:15min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr25min 

    1. In a medium bowl, mix dark brown soft sugar, ginger, tarragon, cinnamon, pepper, garlic granules and salt. Rub lamb chops with the seasonings, and place on a plate. Cover and refrigerate for 1 hour.
    2. Preheat barbecue for high heat.
    3. Brush barbecue grid lightly with oil, and arrange lamb chops on grid. Barbecue for 5 minutes on each side or to desired doneness.

    Alternative cooking method

    Cook the lamb chops in a frying pan or on the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:

    Reviews in English (285)


    Superb! Very tasty.  -  30 Sep 2013


    i used a butterflied boneless leg of lamb for this and it turned out beautifully. i cut the leg into 4 pieces and marinated them all day before grilling. the brown sugar carmelized nicely. the spices together had a morrocan flavor, so i served the lamb with cous cous and grilled vegetables. outstanding.  -  28 Jun 2005  (Review from Allrecipes US | Canada)


    I served these as appetizers for our 4th of July dinner. FANFLIPPINTASTIC! I made no changes to the recipe except to soak the chops (mine were frenched) in milk for an hour (to remove the gamey flavor) before applying the rub. Cooked them to med well & they were incredible...tender, juicy & extremely flavorful w/out the overpowering lamby flavor that I can't stand. Thansk for a fabulous recipe Deborah Bonzey!  -  05 Jul 2007  (Review from Allrecipes US | Canada)