Lamb Chop Marinade
A simple savory marinade for lamb chops made with soy sauce, Worcestershire sauce, garlic, wholegrain mustard, and fresh ginger.
Servings: 12 servings
Ingredients
Ingredients
- 1/4 cupsoy sauce
- 1/4 cupWorcestershire sauce
- 2 clovesgarlicminced
- 1 tablespoonwholegrain mustard
- 1 inchgingerminced
Instructions
Instructions
- In a large mixing bowl, combine 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 2 cloves garlic (minced), 1 tablespoon wholegrain mustard, and 1 inch ginger (minced).
- Whisk the mixture until fully combined and smooth.
- Add the lamb chops to the bowl and turn them to coat evenly with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, turning the chops once or twice during marinating if possible.
Equipment
- Large Mixing Bowl
- Whisk
- Refrigerator
Notes
Pan sear.Heat a cast iron pan until sizzling hot. Pat the lamb chops dry, then sear for 3 to 4 minutes per side.
Grill.Preheat a grill on high. Pat the lamb chops dry, then grill for 2 to 3 minutes per side.
Air fryer.Preheat the air fryer to 370F/190C. Pat the lamb chops dry, then air fry in a single layer for 3 to 4 minutes per side.
Sous vide.Place the marinade and lamb chops in a vacuum-sealed bag, then cook in a 135-140F sous-vide bath for 2 hours. Blot away the excess marinade before quickly searing the chops on both sides in a preheated and oiled cast iron pan.
Mediterranean.Use good quality Greek balsamic vinegar instead of Worcestershire. Add a splash of lemon juice, fresh lemon zest, and a handful of fresh herbs, like fresh rosemary, mint, parsley, or thyme.
Hot and spicy.Kick this simple lamb marinade up a notch with a dash of cayenne, cumin, chili powder, or red pepper flakes. You can also add 1 tablespoon ofhot honey sauce.
Grill.Preheat a grill on high. Pat the lamb chops dry, then grill for 2 to 3 minutes per side.
Air fryer.Preheat the air fryer to 370F/190C. Pat the lamb chops dry, then air fry in a single layer for 3 to 4 minutes per side.
Sous vide.Place the marinade and lamb chops in a vacuum-sealed bag, then cook in a 135-140F sous-vide bath for 2 hours. Blot away the excess marinade before quickly searing the chops on both sides in a preheated and oiled cast iron pan.
Mediterranean.Use good quality Greek balsamic vinegar instead of Worcestershire. Add a splash of lemon juice, fresh lemon zest, and a handful of fresh herbs, like fresh rosemary, mint, parsley, or thyme.
Hot and spicy.Kick this simple lamb marinade up a notch with a dash of cayenne, cumin, chili powder, or red pepper flakes. You can also add 1 tablespoon ofhot honey sauce.