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

By Jennene Plummer
  • 20 mins preparation
  • 20 mins cooking
  • 2 hrs marinating
  • Serves 4
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  • 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


  • 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.


  • 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!