Australian lamb chops-header

Australian Lamb Chops

“The combination of the Australian lamb chops with the sweet & salty soy marinade is simply too good not to share. “

During a wonderful afternoon spent on the back deck of the winemaking family de Bortoli, Leanna shared with us one of her family recipes: lamb chops. Her recipe shows not just her mastery of Italian cuisine (she has Italian roots), but also the Australian, with all its Asian influences. The combination of the Australian lamb chops with the sweet & salty soy marinade, which gives the dish an incredible caramelized touch after grilling, is simply too good not to share. It takes a while to marinate, but once you’ve done that it’s quick and easy to make. All the more time for you and your guests to relax and enjoy another glass of wine. Try to find some nice and thick lamb chops, so you can get that beautiful caramelization without overcooking the meat.

The ingredients:

(serves 4)
Lamb chops 
  • 2 lbs (1kg) lamb chops
Pickled red pepper
  • 2⅔ oz (75g) fresh ginger
  • 4 tbsp brown sugar
  • 5 fl oz (150ml) water
  • 2½ fl oz (75m) soy sauce
  • 3 cloves garlic, minced
  • 4 tbsp sesame seeds
  • 4 tbsp dry sherry
  • 4 tbsp tomato chutney (or ketchup in a pinch)
  • freshly ground black pepper
  • 1 fresh red chili pepper, seeds removed and cut into rings
  • 2 spring onions, cut into rings


  • Gear
  • Microplane grater (optional)
  • BBQ or grill for direct grilling
  • Cast iron grill grate
  • Core thermometer

How to make:

Duration: prep 3 hours

Cooking: about 10 minutes

Peel the fresh ginger and chop it as fine as you can, or use a Microplane grater. Add two thirds of the ginger, the sugar, water, soy sauce, garlic, sesame seeds, dry cherry, tomato chutney and freshly ground black pepper to a large mixing bowl and stir well. Submerge the lamb chops in the marinade and refrigerate for at least 3 hours, preferably overnight.

Prepare a BBQ or grill with cast iron grill grate for direct grilling and heat to 200 °C  (392 °F). Grill the marinated lamb chops for about 3 minutes on each side (depending on thickness), until the core temperature reaches 55 °C (131 °F). Place on a serving dish and serve with the remaining fresh ginger, red chili pepper, and spring onions.

Items used for this recipe:

forged churrasco spies
Enkele spies
The Bastard - barbecue tongs Deluxe
The Bastard
Barbecue tongs Deluxe
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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