Stout and honey chargrilled lamb chops
Dark, rich and full-flavoured stout is used to marinate tender lamb chops in this clever lamb recipe. Barbecued and served with a thick stout, honey and ginger sauce, these chops are a must-try
Sep 05, 2016 5:42am- Serves 4
- 20 mins preparation
- 20 mins cooking
- 2 hrs marinating
ingredients
- 2 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 440 millilitre stout
- 1/2 cup honey
- 3 spring onions, sliced, plus extra to serve
- 2 centimetre piece fresh ginger, finely grated
- 2 clove garlic, crushed
- 12 lamb loin chops, trimmed
method
- 1
Heat a small frying pan on medium. Dry-fry coriander and peppercorns for 1-2 minutes until fragrant. Transfer to a mortar and pestle, then crush together.
- 2
In a large, non-metallic bowl, whisk stout, honey, onion, ginger, garlic and spices. Add chops, turning to coat. Marinate in fridge for 2 hours.
- 3
Remove chops from marinade and bring to room temperature.
- 4
Transfer marinade to a large saucepan. Simmer on medium for 8-10 minutes until thickened.
- 5
Preheat a barbecue grill plate on high. Lightly brush plate with oil. Cook chops for 3-4 minutes each side, brushing with marinade occasionally. Sprinkle with extra spring onions to serve.
notes
- It’s a good idea to secure the tails of chops using toothpicks so they retain their shape during cooking – but remove them before serving!