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    Home » Lamb

    Charred Green Onion-Jalapeno-Lemon Lamb Chops

    Published: Apr 15, 2022 · Modified: Apr 28, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

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

    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.

    A bowl of sauce served with grilled lamb chops, onions and lemons.

    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.

    Two racks of lamb cut into individual chops on a sheet pan.
    A tray of marinating lamb chops.

    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.

    Close up of lamb chops with a green sauce.

    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, bomba potatoes, charred lemons and finishing salt for a main course.

    Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies

    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:

    • An oval platter with a half sliced rotisserie boneless leg of lamb served with heirloom carrots, asparagus and roasted lemons.
      Rotisserie Boneless Leg of Lamb (Garlic, Herb, & Citrus) 
    • Roasted Crown Rack of Lamb with Mint Salsa Verde
      Roasted Crown Rack of Lamb
    • A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.
      Roasted Leg of Lamb with Lemon Vinaigrette
    • Oven Roasted Leg of Lamb Bone in

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A platter of Charred Green Onion-Jalapeno-Lemon Lamb Chops with sauce, grilled onions and lemons.

    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
      

    • 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

    Keyword best grilled lamb chops recipe, grilled lamb chops sides, grilled lollipop lamb chops recipes, lollipop lamb chops marinade, marinade for grilled lamb chops
    Tried this recipe?Let us know how it was!

    More Lamb

    • A single lamb lollipop chop is being lifted off a smoky grill.
      Charcoal Grilled Lamb Lollipops with Herb-Garlic Sauce
    • A serving platter of a Charred Citrus & Turmeric Yogurt Marinated Lamb served with carrots, green beans and charred oranges.
      Charred Citrus & Turmeric Yogurt Marinated Lamb
    • A large pot of Spanish Lamb Stew with a ladle and a bowl served with crusty bread.
      Spanish-Style Lamb Stew Recipe
    • A board with grilled lamb chops with a poblano board sauce and grilled vegetables.
      Grilled Lamb Chops with Poblano Board Sauce

    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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