Lamb Chop Marinade
This Lamb Chop Marinade is SO EASY! A savory blend of soy sauce, Worcestershire, garlic, mustard, and ginger that transforms lamb chops with bold flavor.
Servings: 4 servings
Ingredients
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 cloves garlic minced
- 1 tablespoon whole grain mustard
- 1 inch ginger minced
Instructions
- Gather all the ingredients for the marinade to make the process smooth and efficient.
- In a mixing bowl, combine the soy sauce, Worcestershire sauce, minced garlic, whole grain mustard, and minced ginger. Whisk or use a fork to mix until well integrated.
- Trim any excess fat from the lamb chops to ensure even cooking and better marinade penetration.
- Place the lamb chops in a resealable plastic bag or shallow container. Pour the marinade over the chops, coating them evenly. Seal and refrigerate for at least 1 hour, up to 24 hours for maximum flavor.
- Preheat grill or oven. For grilling, cook over medium-high heat for 4-5 minutes per side for medium-rare. For roasting, preheat oven to 400°F (200°C) and cook for 15-20 minutes depending on thickness.
- Remove cooked lamb chops from heat and let rest for 5 minutes to allow juices to redistribute. Serve and enjoy.
Equipment
- Mixing Bowl
- Whisk or fork
- Resealable plastic bag or container
- Measuring Cups and Spoons
- Grill or Oven
Notes
- Marinate lamb chops for at least 1 hour to develop flavor; longer marinating up to 24 hours intensifies taste.
- Use a meat thermometer to avoid overcooking and achieve desired doneness.
- Rest lamb chops after cooking to keep them juicy and tender.
- Avoid metal containers for marinating acidic ingredients to prevent reactions.
- Leftover marinated lamb chops can be refrigerated for up to 3 days or frozen for up to 3 months.