Grilling Lamb Chops

Every bite of these mandarin orange lamb chops is a taste of nirvana! Yes, the subtle sweetness of the mandarin oranges and the savory chop! Yes, heaven!

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Grilling lamb chops is really simple. Some folks shy away from lamb altogether thinking it’s a difficult meat to prepare, but really lamb, like other red meats, is pretty darn easy. Doesn’t matter if it’s ground lamb, lamb roast, lamb shoulder, lamb chops, leg of lamb. Grilling lamb is perfect for lamb chops.

Lamb Chops on the Grill

Lamb chops on the grill can be done in almost no time at all. Likewise if you’re cooking lamb chops on open fire, you’ll see that they cook really fast. So, you don’t want to dwaddle, get into a conversation and forget about our lamb chops. We know they’re by no means an inexpensive choice of meats for grilling. So be vigilant and know that lamb chops are best served at about 125 to 135 degrees (rare to medium rare).

Another way is the finger test for testing doneness. Firmly press on a few sections of the lamb. If your lamb meat is gives kind of easily but is firm and has cooked for the required length of time (about 3 minutes per side), it’s most likely medium rare to medium. The more firm the meat feels the more done it typically is.

Asian Style Lamb Chops

By virtue of some of the ingredients in the sauce you’re making for serving these lamb chops, they’re more Asian style lamb chops. And, I think you’ll love the contrast of flavors of the citrus’eee’ mandarin and subtle sweetness of the marmalade. Then don’t forget you’re going to get a tad bit of a kick with the Asian chili sauce. So, expect some different palate flavors with every bite. Isn’t that what makes eating fun!

Lamb Appetizer

I love the combination of a smokey grilled flavor with sweet, salty, and spicy, and this recipe has all that in one! You could certainly use this grilled lamb chop (because each lamb chop is just a few bites) as a tasty lamb appetizer. Serve it with our without the sauce.

The mandarin orange lamb chops with the pasta is exquisite! Created for the 2013 World Food Championships, I wanted to take a twist on pasta, the ‘themed’ ingredient for the category I competed in {Recipe}, that didn’t include typically what you’d expect in a pasta ‘sauce’.

The culinary artistry that went into developing this recipe took some time even though it appears that the ingredients are somewhat typical. Hope you enjoy as much as my taste testers did. While I didn’t used this recipe at the WFC it very well could be modified into something else for another food competition!