How to Marinate Lamb Chops

A lamb chop is a rib cut usually containing a rib bone. They are a tender, thin and succulent portion of meat, usually cooked medium rare over high heat. You can flavor a lamb chop by sprinkling it with spices or by marinating it for several hours. Marinades usually contain an acidic and an oily ingredient, which helps to tenderize the meat slightly.

Part 1

Part 1 of 3:

Mixing the Marinade

1
Defrost lamb chops by placing them in the refrigerator 12 to 4 hours before you cook them. They should not be defrosted in the microwave. If you are short on time, you can marinate them lightly for one hour.
2
Place the lamb chops in a large, sealable plastic bag.

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3
Mix your marinade in a bowl. There are several great options for different marinade flavors. Try one of the following:
- Create a middle-eastern marinade with one-half (118ml) cup of yogurt, several tbsp. (30ml) of olive oil, 1 tbsp. fresh chopped mint, a clove of chopped garlic and 1 tsp. (3g) of ginger. Add ¼ to ½ tsp. (0.5 to 1g) of cayenne pepper, cumin and coriander.
- Mix a tbsp. (15ml) of hoisin sauce, one tbsp. (15ml) of soy sauce, one tbsp. (15ml) of rice wine, a tsp. (5ml) of honey and ¼ tsp. of Chinese five-spice powder.
- Try a French marinade with one tsp. (5ml) of Dijon mustard, several tbsp. (30 to 45ml) of olive oil and two tbsp. (30ml) of dry vermouth with chopped rosemary, crushed garlic and black pepper.
- Make a Vietnamese-inspired mixture of crushed garlic with several tbsp. (30ml) of lime juice and (30ml) soy sauce.^{[1]
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- Try red wine, olive oil and crushed garlic for a simple Italian marinade.
4
Whisk the ingredients together in a bowl. The exact amounts that you use should cover at least half the chops. Try to use equal amounts of oil and acid (vinegar, juice or wine).

Part 2

Part 2 of 3:

Marinating Lamb Chops

1
Pour the marinade into the plastic bag. Massage the chops to coat them thoroughly with the marinade.
2
Push extra air out of the bag. Seal it.
3
Place it in the refrigerator the between 4 and 24 hours before cooking. The longer the chops marinate, the stronger the flavors will be.
4
Turn the bag every two hours so that the liquid coats the surfaces evenly. You can also simply turn it halfway through your marinating time.

Part 3

Part 3 of 3:

Cooking Lamb Chops

1
Remove the lamb chops from the refrigerator 30 to 45 minutes before cooking. This will help them come to room temperature and cook evenly.
2
Take the chops out one by one and pat them dry with a paper towel.
3
Heat your grill or skillet to high heat. Coat the pan with oil when it is fully heated if you are using a skillet.
4
Place the chops on the grill or in the pan. Don’t allow the chops to touch while you are cooking. Turn after three or four minutes.
5
Cook the opposite side for three to four minutes.
6
Remove the chops from the pan. Set them aside to rest for five to 10 minutes.
7
Serve immediately.

Warnings

Don’t use salt in your marinade. If you want to add salt, do it right before you cook the chops. Sprinkle them 20 minutes before you cook on both sides.

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