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Lamb chops may be a fancy food to eat, but they are very easy to cook, especially on the grill. This BBQ lamb cutlets recipe is a simple, but elegant way to feed your guests!
These juicy and well seared chops are the perfect grilled treat for special occasions as well as for the weekends. This recipe is an easy meal idea with minimal ingredients like salt, garlic powder, black pepper and olive oil. Some freshly ground black pepper will give such a nice kick. I like to grill up the lamb chops over charcoal grill until beautifully charred, then serve them with crusty bread, salad, mint chutney and imli chutney for a simple yet elegant meal.
Fire up the BBQ and follow this recipe for perfect chops to impress your family this weekend and let me know how you like them.
I also have lamb leg recipe, that you could try as well for flavorful lamb leg roast.
A combination of flavorful ingredients you’ll need to make these lamb chops:
What to serve along with the lamb chops?
- Serve with crusty bread, salad, mint chutney and imli chutney.
- You can also pair these juiciest chops with naan, salad and sauce of your choice.
How can you store these lamb chops?
- The leftovers can be stored for later use in refrigerator up to 3 days or in the freezer up to 3 months in freezer bag or airtight container.
- You can even marinate the mutton chops in advance and store in fridge up to 3 days or in freezer up to 3 months in a sealed container. Be sure to thaw it out in the fridge and then grill according to the instructions below.
What cuts of lamb to select?
- Any kind of lamb chops can be cooked with this recipe. Loin chops, shoulder chops and rib chops can be easily grilled using this recipe.
- You can also grill the whole rack of rib with this recipe.
Variation and substitution:
- You can also use grill pan to cook them on stovetop.
- If you don’t have access to charcoal grill, you can easily bake them in the oven.
- Feel free to adapt the recipe by adding the spices and herbs of your choice.
- If you are not using papaya powder, then let them marinate for 2 hours for best results.
- Add vegetables if you like. You can grill red onions, tomatoes, bell peppers, zucchini and squash along with these chops.
Equipment, tools or ingredients I used:
- This black pepper grinder is my absolute favorite.
- I used charcoal grill to grill them.
- I strongly recommend investing in a chimney starter for charcoal grill as you will have hot coals ready in few minutes.
- Use stainless steel tongs to flip them.
- For cooking them on stovetop I use this grill pan.
- I prefer using Himalayan salt for my recipes.
- I have been using these reusable bottle pourers for the past few years and absolutely like them.
- Use reusable freezer bags.
- For freezing the meals, I use the sealed containers.
With Pictures and Links:
Recipe Notes:
- Overcooking the lamb chops will just make them tough so make sure not to overdo.
- I didn’t remove the extra layer of fat but if you don’t like them fatty then trim the excess fat from the edges of the chops.
- Cooking time may vary depending upon the type of chop you are using.
- Pat the chops dry with paper towel before seasoning them.
Complementary Tip!
You can also make a bone broth / stock using the leftover bones of these chops. Just add the bones, salt and water in a pot and let it simmer for about 1 hour on low heat. Once cool, strain it and then use it in the dishes instead of water for more flavour.
Watch how to make these simple chops:
More recipes you might enjoy!
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Ingredients
- Lamb Rib Chops or Cutlets – 8
- Papaya Powder – 1 tablespoon
- Pink Himalayan Salt – 1 tablespoon or to taste
- Black Pepper (freshly ground) – 2 teaspoons
- Garlic Powder – 1 tablespoon
- Olive Oil – 2 tablespoons
Instructions
Step by step recipe is given below:
- In a small bowl, combine papaya powder, salt, freshly ground black pepper and garlic powder.
- Coat the chops or cutlets generously with olive oil and season them with the prepared spice mixture. Rub them well, cover and set aside at room temperature for 30 minutes to let the flavours infuse.
- Preheat the charcoal grill. Put the chops on the grill. Grill them over moderately high heat for few minutes on each side, with the lid closed, until the chops are beautifully charred and cooked to your desired doneness (turning them occasionally).
- Remove the chops from the grill, transfer to a platter.
Serve with Crusty Bread, Salad, Mint Chutney and Imli Chutney. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Pat the chops dry with paper towel before seasoning them.
- Overcooking the lamb chops will just make them tough so make sure not to overdo.
- I didn’t remove the extra layer of fat but if you don’t like them fatty then trim the excess fat from the edges of the chops.
