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You are here: Home / Lamb / Charred Green Onion-Jalapeno-Lemon Lamb Chops

Charred Green Onion-Jalapeno-Lemon Lamb Chops

April 15, 2022 by zimmysnook 2 Comments

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A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

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. 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.

Two racks of lamb cut into individual chops.
A tray of lamb chops marinating in sauce.
A platter of lamb chops with a green sauce with someone holding a sauced chop.

Watch the process here – https://youtube.com/shorts/O_fiHugNRo8?feature=share

Side Suggestions for the Lamb Chops

Grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt.

A close up of grilled lamb chops.
Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies
A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

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. 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 mins
Cook Time 6 mins
Marinating & Resting Time 2 hrs
Total Time 2 hrs 21 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 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.
  • Place jalapeño on the grill and cooked 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).
  • Puree 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.
  • 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.
  • Remove to serving platter and serve with reserve marinade.

Video

https://youtube.com/shorts/O_fiHugNRo8?feature=share
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

You may also like –

  • Slow Roasted Leg of Lamb
  • Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

Have a delicious day! James (aka Zimmy) & Elaine

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.

Filed Under: Appetizers, Grilling In the Nook, Holiday Entertaining, Lamb, Mains, Sauces & Marinades Tagged With: Easter dinner, Greek Easter, grilled lamb chops, Lamb chop marinade, lamb chops, lamb lolipops, lamb recipe

Previous Post: « Niçoise Salad with Oven Roasted Coho Salmon
Next Post: Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli »

Reader Interactions

Comments

  1. Sophie

    April 17, 2022 at 10:30 pm

    5 stars
    This was such a great make ahead meal. Loved prepping the marinade the night before and letting those amazing flavors meld right in to the meat. Delicious flavors, this one is a keeper!

    Reply
    • zimmysnook

      April 18, 2022 at 1:20 pm

      Hi Sophie,
      We are so glad to hear you enjoyed this recipe as much as we do!
      Thanks for letting us know, have a great day!
      Elaine & James

      Reply

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