Juicy barbecued lamb chops marinated in a fiery ginger, garlic, chilli and cumin paste — quick to prepare and packed with bold, aromatic flavour.
These chilli ginger lamb chops are quick, punchy and packed with flavour — marinated in garlic, ginger, lemon and warm spices, then chargrilled until charred outside and juicy-pink within. Brilliant for the barbecue, they're a fast route to a real treat.
Prep 15 min
Cook 8 min
Total 25 min
Easy
- 4 Cloves Crushed Garlic
- 1 tblsp Ginger
- 1 tblsp Lemon Juice
- 1 tblsp Olive Oil
- 1/2 tsp Chili Powder
- 1 tsp Cumin
- 8 Lamb Loin Chops
Video
Preparation
- Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning, and blitz with a hand blender until smooth. Use to coat the lamb chops on both sides, then leave to marinate in the fridge for a couple of hours or overnight.
- Heat a barbecue until hot and cook the chops over the coals for 3 minutes on each side, until cooked but still pink and juicy in the centre.
Tips from the ZestyPlate Kitchen
- Blitz the marinade smooth so it coats the chops evenly and clings on the grill.
- Marinate for a couple of hours, or overnight, for the deepest flavour.
- Get the grill properly hot for a good char without overcooking.
- Rest the chops a few minutes after grilling so they stay juicy and pink.
Frequently Asked Questions
Yes — a hot griddle pan or the grill gives a great char; just ventilate the kitchen well.
Cook over high heat for just a few minutes a side and rest before serving — don't overcook lamb chops.
Flatbread, a crisp salad, minted yoghurt or grilled vegetables all pair beautifully.
