Teriyaki marinated lamb chops grilled over a searing hot flame and served tender and juicy.
Servings 8 lamb chops
Combine all the marinade ingredients in a bowl and mix together.
Add the lamb chops and stir until well coated with the marinade. Refrigerate overnight.
Remove the lamb chops from the fridge about an hour before you grill to let them come to room temperature.
About 15-20 minutes before grilling, add the baking soda to the marinade and mix well to combine.
Heat your grill to about 500+ degrees. Place lamb chops and the grill and cook 3-4 minutes per side for medium rare. The internal temperature should be 125 degrees.
- Adding the baking soda at the end of the marinade helps to tenderize the lamb chops.
- If you prefer not to use beer, you can substitute beef broth, chicken broth or ginger ale.
- Let the lamb come to room temperature before grilling. It is easier to get a good sear of ti is warmer.
- The internal temperature of the lamb should be 125 to 130 degrees for medium rare.
Calories: 355kcal | Carbohydrates: 15g | Protein: 43g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 128mg | Sodium: 976mg | Potassium: 591mg | Sugar: 13g | Calcium: 34mg | Iron: 4.2mg