Charred Green Onion-Jalapeno-Lemon Lamb Chops

Charred Green Onion-Jalapeno-Lemon Lamb Chops. I marinated the individual chops and seared them hot and fast. With this recipe it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop!

Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop.

Another preparation I enjoy is to marinate the individual chops and sear them hot and fast as I did with this recipe.

Ingredients

• Racks of lamb 
• Green onions
• Jalapeño
• Lemon 
• Cilantro
• Champagne vinegar
• Honey
• Olive oil
• Salt
• Pepper

For Serving

• Lemons halved
• Cilantro
• Finishing salt, optional

See recipe card for quantities.

INSTRUCTIONS 

Preheat grill on high.

Prepare the Marinade/Sauce

Place the jalapeño on the grill and cook until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).

When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).

Purée the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.

Reserve half of the marinade for serving.

Marinate the Lamb

Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.

Grill the Chops

Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.

Serving Suggestions

Enjoy as appetizers, with sauce for dipping. These ‘lollipops’ are the perfect size to hold and eat right off the bone!

Or serve with grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt for a main course.

Watch the video here

Charred Green Onion-Jalapeno-Lemon Lamb Chops were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.

Related

Looking for more lamb recipes? Try these:

Charred Green Onion-Jalapeno-Lemon Lamb Chops

I marinated the individual chops and seared them hot and fast. With this approach it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Marinating & Resting Time 2 hours hrs

Total Time 2 hours hrs 21 minutes mins

Course Appetizer, Dinner, Entree, Main Course

Cuisine North American

Servings 4 People

Ingredients

  

1x2x3x

• 2 racks of lamb cut into 16 individual chops
• 7 green onions
• 1 jalapeño
• 1 lemon halved
• 3 tablespoons chopped cilantro
• 3 tablespoons champagne vinegar
• 2 teaspoons honey
• ⅓ cup extra virgin olive oil
• Salt
• Freshly ground pepper

For Serving

• 2 lemons halved and grilled for 2-3 minutes while the lamb cooks
• Cilantro
• Finishing salt optional

Instructions

 

• Preheat grill on high.

Prepare the Marinade/Sauce

• Place the jalapeño on the grill and cook until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
• When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
• Purée the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
• Reserve half of the marinade for serving.

Marinate the Lamb

• Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
• Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.

Serving Suggestions

• Enjoy as appetizers, with sauce for dipping. These 'lollipops' are the perfect size to hold and eat right off the bone!

  Or serve with grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt for a main course.

Video

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