Grilled marinated lamb chops with coleslaw

Jump to video

Grilled marinated lamb chops with coleslaw

When we have guests, we regularly serve these grilled lamb chops for lunch. These are also mine and Morrison’s favorite dish.

You marinate them a day in advance and grill them perfectly medium rare in a few minutes. With this recipe, you really serve up something delicious.

Ingredients

  • 2 rack of lambs
  • Olive oil
  • Fresh parsley
  • 2 cloves of garlic
  • Salt and pepper
  • some vine tomatoes

For the sauce and coleslaw

  • Fresh parsley
  • 1 clove of garlic
  • 200 gr of creme fraiche or heavy cream
  • 200 gr of mayonnaise
  • fresh ground black pepper
  • 2 tbsp of apple cider vinegar
  • a half Chinese cabbage

How to

  1. The day before the cook we marinate the rack of lambs. Chop a handful of fresh parsley and chop fine 2 cloves of garlic. Mix it up. Brush some olive oil on the racks and rub in the parsley/garlic mix. Let this marinate for 24 hours in the fridge.
  2. Make the sauce by chopping a handful of parsley and the clove of garlic. Mix this with the creme fraiche, mayonnaise, black pepper, and apple cider vinegar.
  3. Chop fine half of the Chinese cabbage and ad some of the sauce to make a coleslaw.
  4. Fire up your grill with 2 zones and a temperature of 140°C (284F).
  5. Cut up the racks in lamb chops with 2 bones. Lay them over indirect heat till they reach a core temperature of 48°C (118F).
  6. Over direct heat, you put on a cast iron pan with 4 tablespoons of olive oil and the tomatoes.
  7. When the lamb chops reach the desired temperature you dip them in the hot olive oil and sear them over direct heat to a core temperature of 55°C (131F).
  8. Serve them with some flatbread, the coleslaw, and grilled tomatoes.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.

Share this recipe