Caramelized Australian Lamb Shoulder Chops with Grilled Carrots
Perfectly cooked lamb is the star of this chops, finished with bold, balanced seasoning. Serve it with simple sides for an easy weeknight dinner that still feels special.
| Serving Size | 10 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 30 mins. |
Ingredients
12 Australian lamb shoulder chops
Marinade
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce (or red wine vinegar)
- 2 tablespoons dark brown sugar
- 2 teaspoons honey mustard
- 1 tablespoon lemon juice
Carrots
- 1 bunch baby carrots, trimmed and peeled
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons currants
- Salt and pepper, to taste
Preparation
- Combine the marinade ingredients in a bowl. Add the lamb chops and toss to coat all sides. Cover and refrigerate for at least 30 minutes for flavors to infuse.
- Drain excess marinade and cook lamb on the grill over medium-high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
- To prepare the carrots, place all ingredients in plastic bag and toss until coated.
- Wrap the carrots in foil and place on the grill with the lamb, turning pouch occasionally until carrots are cooked as desired.
- Serve lamb with grilled carrots.
Caramelized Australian Lamb Shoulder Chops with Grilled Carrots
Perfectly cooked lamb is the star of this chops, finished with bold, balanced seasoning. Serve it with simple sides for an easy weeknight dinner that still feels special.
10
Prep: 30 mins.
Cook: 30 mins.
Preparation
- Combine the marinade ingredients in a bowl. Add the lamb chops and toss to coat all sides. Cover and refrigerate for at least 30 minutes for flavors to infuse.
- Drain excess marinade and cook lamb on the grill over medium-high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
- To prepare the carrots, place all ingredients in plastic bag and toss until coated.
- Wrap the carrots in foil and place on the grill with the lamb, turning pouch occasionally until carrots are cooked as desired.
- Serve lamb with grilled carrots.
Ingredients
12 Australian lamb shoulder chops
Marinade
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce (or red wine vinegar)
- 2 tablespoons dark brown sugar
- 2 teaspoons honey mustard
- 1 tablespoon lemon juice
Carrots
- 1 bunch baby carrots, trimmed and peeled
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons currants
- Salt and pepper, to taste
