Grilled Lamb with Jalapeno Citrus Glaze

Grilled Lamb Chops

 Lamb Chops for Grilling

Lamb is just like any other type of meat as some cuts lend themselves to the grill while other cuts may do better when baked, skillet cooked, or slow-roasted. To me, chops are the way to go when grilling lamb. In general, there are three types – loin chops, shoulder chops, and rib chops. Check with your local meat shop for their suggestions and what they offer. But, for this recipe, I’m going with loin chops.

Look for cuts that are uniform in thickness. Lamb chops cook quickly and you want them all the same, or close to it, so they cook evenly on the grill. Make your selection, rub them lightly with some black pepper, a few dashes of red wine – not too much, and cover and chill while you prepare your grill and glaze.

Two Heat Zones

Set up your grill for two heat zones – medium and high. This is a perfect opportunity to use the  BBQ Dragon Rotating Grill Grate! You’ll start the chops over medium heat and then finish over the hotter charcoal zone. Here’s all you need to do.

Kent’s Grilled Lamb with Jalapeno Citrus Glaze

Don’t worry – this recipe is not too spicy! Only a splash of jalapeno is used – but you can add more if you want to get some serious burn going! For me, I like to keep things a bit smother when it comes to lamb loin chops for a little heat mixed with the sweet citrus flavor of the glaze is perfect.

Ingredients:

  • 4 lamb loin chops, 1 1/4 inch thick each
  • black pepper
  • dashes of red wine
  • 1/2 cup pineapple or orange juice*
  • 1/4 cup honey
  • 2-3 teaspoons seeded and finely chopped jalapenos
  • 1 teaspoon Italian seasoning – a dash more if desired
  • Dash of powdered ginger
  • chopped parsley

*If you don’t have any pineapple juice around you can use orange juice. Just be aware that the flavor is different and the orange juice may overwhelm the flavor of the meat. So, cut the orange juice a bit and reduce the simmering time on the stove.

Directions:

As mentioned above, sprinkle the loin chops with black pepper and a splash of red wine, cover, and chill. Get your grill going and while the charcoal readies you can combine the remaining ingredients in a saucepan and simmer slightly for several minutes to reduce by a fourth. Stir, stir, stir, remove from heat and set aside as you move the chops to the grill.

Place the chops over the lower heat zone and grill each side for about 2-3 minutes while brushing lightly with the glaze. Then, move to the high heat zone and grill for a minute or so on each side – almost a seared look – while brushing again with the glaze. Remove the cuts, drizzle with remaining glaze, rest for 2-3 minutes, and serve hot! Grilling times will vary so use your BBQ Dragon instant-read thermometer to get your desired internal temp! The USDA suggests an internal temp for grilled cuts of lamb to be 145° which would probably be considered medium. A slightly pink center is desired, don’t overcook!

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.

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