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Sticky Lamb Chops

Products used in this Recipe
  • Lamb
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    Lamb is gaining popularity in Nova Scotia as a whole new generation of chefs and home cooks are discovering that we produce some of the best lamb in the world! This simple, hugely flavourful marinade can be used on many cuts of lamb. Have your butcher cut a rack into individual portions, or butterfly a leg and have it cut into steaks.

    Serves 4
    Ingredients
    Handful of fresh cilantro, roughly chopped
    3 tbsp (45 mL) brown sugar
    2 tbsp (30 mL) soy sauce
    2 tbsp (30 mL) mirin, Chinese rice wine or Sherry
    3 cloves garlic, finely chopped

    16 single rib lamb chops or 4 steaks
    Method

    Combine marinade ingredients in a shallow baking dish. Add lamb cuts, turning well to coat. Cover and refrigerate overnight, up to 24 hours.

    Preheat barbecue to high heat. Brush with oil. Grill lamb to taste (4-6 minutes per side for medium) until edges are browned and caramelized. Transfer chops to a platter and allow to rest for 2-3 minutes before serving.

    Serve with greens - a salad, blanched beans, broccoli, or whatever is available.

    Kitchen Note:
    The marinade can easily be doubled or tripled to suit numbers.

     

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