Grilled Lamb Chops with Lemon Myrtle-Peri Peri Glaze -

Grilled lamb chops with lemon myrtle-peri peri glaze is a dish that perfectly balances rich, succulent meat with a tangy, spicy glaze that packs a punch. This recipe is ideal for a delightful weeknight dinner or a casual get-together with friends and family. The combination of lamb’s natural flavors with the unique spices and the zest from lemon myrtle creates an unforgettable culinary experience. Whether you’re a seasoned grill master or a novice, this recipe is easy to follow and delivers impressive results.

Why You Will Love This Recipe

What sets this dish apart is the harmony between flavors and textures. The lamb emerges tender and juicy, infused with a delightful smoky flavor from the grilling process, while the lemon myrtle-peri peri glaze adds a subtle yet exciting kick. The glaze, featuring a blend of peri peri sauce and honey, creates a perfect balance of heat and sweetness. Moreover, this dish is highly customizable; you can adjust the spice levels according to your palate and pair it with sides of your choice. It’s a simple yet sophisticated meal that impresses at any dining occasion.

Pro Tips for Making Grilled Lamb Chops with Lemon Myrtle-Peri Peri Glaze

To achieve the best results with this recipe, consider these pro tips:

Marinating Time: For maximum flavor, marinate the lamb chops overnight. However, if you are short on time, a minimum of 30 minutes will still deliver great taste.
Temperature Control: Make sure your grill is preheated to high before adding the lamb chops to ensure a nice sear.
Resting the Meat: Allow the lamb chops to rest for a few minutes after grilling to redistribute the juices, resulting in a more flavorful bite.
Variation of Glaze: Feel free to adjust the level of peri peri sauce to suit your heat preference, or substitute it with your preferred hot sauce.
Cooking Method: If grilling isn’t an option, these lamb chops can also be pan-seared or baked in the oven with similar results.

Ingredients

Below are the ingredients you will need to serve 2-3 people. Ensure all measurements are accurate for optimal results:

For the Lamb Chops:

8-10 lamb loin chops, Frenched, 1.5″ thick
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
2 garlic cloves, minced
1 tbsp rosemary, finely chopped

For the Lemon Myrtle-Peri Peri Glaze:

½ cup peri peri sauce (South African or Nando’s style)
2 tbsp honey or maple syrup
1 tbsp lemon myrtle powder or 2 tsp dried lemon myrtle, optional
1 tsp lemon zest
1 tbsp apple cider vinegar
1 tsp ground coriander
1 tsp garlic powder
1 tbsp butter, for gloss

To Serve:

Lemon, sliced and charred
Fresh parsley or rosemary sprigs
Extra peri peri sauce, optional

Instructions

Step 1: Marinate the Lamb Chops
In a medium-sized bowl, combine olive oil, minced garlic, finely chopped rosemary, salt, black pepper, and smoked paprika. Whisk until thoroughly mixed. Coat each lamb chop evenly with the marinade, ensuring all surfaces are covered. Let the lamb chops marinate for at least 30 minutes, or, for deeper flavors, refrigerate and marinate overnight.

Step 2: Make the Glaze
In a small saucepan, combine peri peri sauce, honey or maple syrup, lemon myrtle (if using), lemon zest, apple cider vinegar, ground coriander, and garlic powder. Place the saucepan over low heat and bring the mixture to a simmer. Allow it to simmer gently for about 5 minutes until slightly thickened. Once thickened, stir in the butter until melted, adding a glossy finish to the glaze. Remove from heat and set aside.

Step 3: Grill the Lamb Chops
Preheat your grill or grill pan to high heat. Once hot, place the marinated lamb chops on the grill. Sear the chops for about 2-3 minutes on each side for medium-rare. Adjust the cooking time if you prefer them more or less done. As a fun presentation trick, after flipping, stack the chops slightly leaning against each other like a teepee, which will enhance the visual appeal of the dish. In the last minute of grilling, brush a generous amount of the glaze over the lamb chops.

Step 4: Serve
To serve, arrange the grilled lamb chops leaning on a plate, drizzling any extra glaze over the top. Garnish with charred lemon slices and fresh sprigs of parsley or rosemary. For a complete meal, consider serving the lamb chops with sides of roasted sweet potatoes or a vibrant fresh salad, and have extra peri peri sauce on hand for those who enjoy an extra kick!

FAQs

Can I use a different cut of lamb for this recipe?

Yes, you can use other cuts like rack of lamb or leg steaks. Just adjust the cooking time according to the cut and thickness.

What can I substitute for lemon myrtle?

If you can’t find lemon myrtle, you can omit it or substitute it with lemon zest and a bit of dried thyme for a unique flavor profile.

How do I know when my lamb is cooked to my liking?

The best way is to use a meat thermometer; medium-rare is about 145°F (63°C). Alternatively, you can press the meat with your finger; it should have a slight springiness for medium-rare.

Can I prepare the glaze in advance?

Absolutely! You can make the glaze ahead of time and store it in the refrigerator. Just reheat it gently before use.

What side dishes pair well with grilled lamb chops?

Grilled lamb chops pair wonderfully with sides like roasted vegetables, creamy mashed potatoes, quinoa salads, or Greek-style salads that incorporate fresh herbs and feta.

Conclusion

Grilled lamb chops with lemon myrtle-peri peri glaze is a dish that showcases the versatility and richness of lamb, enhanced by a unique blend of flavors. With simple steps and readily available ingredients, this recipe will elevate your grilling game. Whether for a weeknight dinner or special occasion, it’s sure to impress everyone at the table. So fire up your grill, and enjoy a delightful culinary adventure!