When it comes to getting the best lamb chop marinade for grilling, you have to pay specific attention to the flavors you want to achieve from the lamb.
Using fresh herbs in the marinade is also a plus for your marinade. This is not to discredit the use of dry rubs in the marinating process. Personally, I prefer fresh herbs and sometimes I like to use both the dry rub and the fresh herbs for the lamb chop marinade for grilling.Â
This recipe will give you the best marinade because it brings out the best in your chops. If you have never grilled chops, this is a fail-proof recipe for you. Let’s start preparing.Â
Ingredients for the best lamb chop marinade for grillingÂ
- 1 rack lamb (about 6-8 bones)
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 4 cloves of minced garlic,
- 1¼ Tablespoons of minced fresh mint,Â
- 1 Tablespoon each of finely chopped fresh oregano, rosemary, and thyme.
- 1½ Tablespoon of natural bee honey
- 2 teaspoons salt
- 1 teaspoon pepper
Directions for the best lamb chop marinade for grilling
Firstly, add all ingredients for the garlic herb marinade to a freezer bag and stir well.
Meanwhile, prepare your grill for two-zone cooking by preheating it. For your direct side of heat, aim for 450 degrees F.
Secondly. place the rack of lamb in the marinade and give it a good massage to coat it. Place in the refrigerator for at least 4 hours or up to 8 hours to marinate.
Then take the rack of lamb out of the marinade and brush off any excess. To keep the bones from burning, wrap them in aluminum foil.
Place your lamb on the indirect side of the heat for 23 minutes, or until the internal temperature hits 100 degrees F in the thickest section of the lamb, making sure the thermometer does not contact the bone.
Transfer the meat to direct fire and cook for 2 minutes per side, or until done to your liking. Leave your grill’s lid open and unattended. A rack of lamb has a fat cap, which cooks fast and can cause a fire burst when cooked over direct fire. However, keep a watchful eye on the rack in case it has to be removed.
Conclusion
Lastly, if you have made this marinade, you have obviously learned the best lamb marinade. Please take photos of your marinated lamb, send them to us and we shall upload them on our blog.Â
Also, if you have loved this recipe, please check out our pork chop marinade recipe.Â
Best Lamb Chop Marinade
Print RecipeIngredients
- 1 rack lamb (about 6-8 bones)
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 4 cloves of minced garlic
- 1¼ Tablespoons of minced fresh mint
- 1 Tablespoon of finely chopped fresh oregano
- 1 Tablespoon of rosemary
- 1 Tablespoon of thyme
- 1½ Tablespoon of natural bee honey
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Add all ingredients for the garlic herb marinade to a freezer bag and stir well.
Meanwhile, prepare your grill for two-zone cooking by preheating it. For your direct side of heat, aim for 450 degrees F.
Secondly. place the rack of lamb in the marinade and give it a good massage to coat it. Place in the refrigerator for at least 4 hours or up to 8 hours to marinate.
Then take the rack of lamb out of the marinade and brush off any excess. To keep the bones from burning, wrap them in aluminum foil.
Place your lamb on the indirect side of the heat for 23 minutes, or until the internal temperature hits 100 degrees F in the thickest section of the lamb, making sure the thermometer does not contact the bone.
Transfer the meat to direct fire and cook for 2 minutes per side, or until done to your liking. Leave your grill’s lid open and unattended. A rack of lamb has a fat cap, which cooks fast and can cause a fire burst when cooked over direct fire.
