BBQ brandy lamb chops

brandy marinated lamb chops
4 servings
25 mins
15 mins

BBQ brandy lamb chops

Liven up your BBQ with this special marinade, made from rosemary, hoisin sauce and of course, the brandy.

Ingredients

½ cup soy marinade (to make)
½ cup brandy
¼ cup hoisin sauce
¼ cup toasted sesame oil
¼ cup loosely packed fresh rosemary leaves, chopped
12 small cloves of garlic, minced
16 lamb loin chops or cutlets (use lamb BBQ chops for a cheaper option)

Soy marinade (makes 1 cup)
1 tsp cornstarch, or as needed
2 tbsp water
¼ cup dark brown sugar, firmly packed
½ cup balsamic vinegar
½ cup soy sauce

Method

For the soy marinade:

  1. In a small bowl, stir together the cornstarch and water until the cornstarch dissolves and the mixture is the consistency of heavy cream, adding more cornstarch if the mixture is too thin.
  2. Combine the brown sugar, vinegar, and soy sauce in small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Stir the cornstarch mixture and simmer over low heat for about 3 mins, until the sauce thickens enough to coat the back of a spoon.
  3. Remove from the heat, let cool completely, then refrigerate in an airtight container. This sauce will last for months without going bad.

For the lamb chops:

  1. Combine half of the soy marinade, brandy, hoisin sauce, sesame oil, rosemary, and garlic in a small bowl and mix well. Measure out one-fourth of the marinade and reserve it for basting the meat on the grill.
  2. Place the lamb chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn the chops to coat evenly. Marinate at room temperature for 1 hour.
  3. Heat the grill to medium.
  4. Place the chops on the grill over the flames and cook for 3 mins.
  5. Brush or lightly spoon marinade on the second side. Cook the chops for about 3 mins longer, until lightly charred on each side.
  6. Transfer the chops to a serving platter and let rest for 4 mins. Best served with a potato salad.

Recipe by McLoughlin Butchers

BBQ brandy lamb chops

Liven up your BBQ with this special marinade, made from rosemary, hoisin sauce and of course, the brandy.

brandy marinated lamb chops
4 servings
25 mins
15 mins

Ingredients

½ cup soy marinade (to make)
½ cup brandy
¼ cup hoisin sauce
¼ cup toasted sesame oil
¼ cup loosely packed fresh rosemary leaves, chopped
12 small cloves of garlic, minced
16 lamb loin chops or cutlets (use lamb BBQ chops for a cheaper option)

Soy marinade (makes 1 cup)
1 tsp cornstarch, or as needed
2 tbsp water
¼ cup dark brown sugar, firmly packed
½ cup balsamic vinegar
½ cup soy sauce

Method

For the soy marinade:

  1. In a small bowl, stir together the cornstarch and water until the cornstarch dissolves and the mixture is the consistency of heavy cream, adding more cornstarch if the mixture is too thin.
  2. Combine the brown sugar, vinegar, and soy sauce in small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Stir the cornstarch mixture and simmer over low heat for about 3 mins, until the sauce thickens enough to coat the back of a spoon.
  3. Remove from the heat, let cool completely, then refrigerate in an airtight container. This sauce will last for months without going bad.

For the lamb chops:

  1. Combine half of the soy marinade, brandy, hoisin sauce, sesame oil, rosemary, and garlic in a small bowl and mix well. Measure out one-fourth of the marinade and reserve it for basting the meat on the grill.
  2. Place the lamb chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn the chops to coat evenly. Marinate at room temperature for 1 hour.
  3. Heat the grill to medium.
  4. Place the chops on the grill over the flames and cook for 3 mins.
  5. Brush or lightly spoon marinade on the second side. Cook the chops for about 3 mins longer, until lightly charred on each side.
  6. Transfer the chops to a serving platter and let rest for 4 mins. Best served with a potato salad.

Recipe by McLoughlin Butchers

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