Grilled Lamb with Ginger
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This grilled lamb with ginger is one of my favorite weeknight dinners because it comes together in just 32 minutes from start to table. The magic happens in a simple marinade where fresh ginger really shines, bringing its natural anti inflammatory properties along with bright, zesty flavor. Garlic, soy sauce, and a touch of honey create a deeply savory glaze that caramelizes beautifully on the grill, while cumin and smoked paprika add warmth and complexity. The lamb chops are tender and juicy, and honestly, you don't need much else beyond a simple side salad to make this feel like a special meal without the fuss.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 4 tablespoonsolive oil
- 3 tablespoonssoy sauce
- 2 tablespoonslime juice(freshly squeezed)
- 1 tablespoonhoney
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- ½ teaspoonblack pepper(freshly ground)
- ¾ teaspoonsea salt
- 59 mlfresh cilantro(chopped, for garnish)
- 2scallions(thinly sliced, for garnish)
Detail level
Instructions
- 1
Combine minced ginger, garlic, olive oil, soy sauce, lime juice, honey, cumin, paprika, black pepper, and sea salt in a bowl, whisking until well blended.
Tip: For deeper flavor, prepare the marinade a few hours ahead and refrigerate.
- 2
Pat the lamb chops dry with paper towels and place them in a large shallow dish. Pour the ginger marinade over the chops, ensuring both sides are well coated.
Tip: Dry lamb ensures better browning on the grill.
- 3
Cover the dish with plastic wrap and marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
Tip: If marinating longer than 1 hour, remove from fridge 15 minutes before grilling.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Test grill temperature by holding your hand 4 inches above the grates for 2-3 seconds.
- 5
Remove lamb chops from marinade, allowing excess to drip off. Reserve any remaining marinade for basting.
Tip: Don't discard the marinade—it makes an excellent finishing sauce.
- 6
Place chops on the hot grill and cook for 5-6 minutes on the first side without moving them, allowing a caramelized crust to form.
Tip: Resist the urge to flip early; undisturbed cooking creates the best sear.
- 7
Flip the chops and cook for another 5-6 minutes for medium-rare doneness (internal temperature of 130-135°F). Baste with reserved marinade during the last minute.
Tip: Use a meat thermometer for precise doneness; lamb continues cooking as it rests.
- 8
Transfer grilled lamb chops to a resting plate and let them rest for 3-4 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat tender and moist.
- 9
Arrange lamb chops on a serving platter and garnish generously with fresh cilantro and sliced scallions. Serve immediately with rice, roasted vegetables, or flatbread.
Tip: A squeeze of fresh lime juice at the table brightens the dish beautifully.
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