Grilled Citrus Lamb Chops | BBQ Lamb Chops | Citrus Marinade Recipe
These grilled citrus lamb chops are bursting with flavor. This full-bodied citrus marinade recipe that is prepared in minutes, infuses the bbq lamb chops and grilled over charcoal for perfect charred goodness.
This recipe is quick fast and oh so delicious. Marinade your grilled citrus lamb chops for a minimum of 1 hour to 24 hours (the longer the better). Try this citrus marinade recipe on other proteins like chicken as well or BBQ lamb chops. It is so versatile.
ALL ABOUT LAMB CHOPS
Lamb chops usually come from the rib, loin, sirloin and shoulder of the animal. Usually requires less time to cook than other cuts of lamb. You want to cook lamb chops to a minimum of 145 degrees internally. BBQ Lamb chops are usually cooked over high heat - quickly. By BBQ your lamb chops you lock in the juices and get lots of colour and charred brown fat that is so eye appealing.
WHAT YOU'LL NEED
Charcoal Grill - I used my Louisiana Grills Kamado K24 for this cook.
4-8 Lamb Chops
Olive Oil (1/4 cup)
Grapefruit Juice (fresh 1/4 cup)
Orange Juice (fresh 1/4 cup)
Orange Zest (1 Tbsp)
Lemon Juice (1/2 lemon squeezed)
Lemon Zest (1 tsp)
Parsley (fresh, 1 Tbsp)
Honey (1 Tbsp)
Garlic (2 cloves, minced)
Salt (1 tsp)
Pepper (1/2 tsp)
Dijon Mustard (1 Tbsp)
Onion (1/4 cup, diced)
Add all ingredients for the citrus marinade into a small bowl. Whisk generously and pour into a zip loc bag. Submerge your lamb chops into the marinade, seal, and place in your refrigerator for 1-24 hours. The longer you marinade your grilled citrus lamb chops the better.
Preheat your grill to a high heat of 500 degrees. You want to grill your BBQ lamb chops hot and fast. For this cook, I used my Louisiana Grills Kamado K24 charcoal grill. Place your grilled citrus marinaded lamb chops directly on your grill grates and cook on each side for approximately 4 minutes (lid open). You want to cook your BBQ lamb chops until an internal temperature of 145 degrees. Serve immediately with your favorite sides.
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