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Sweet 'n' Spicy Lamb Chops recipe

Sweet 'n' Spicy Lamb Chops recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb chops

A fantastic way of sprucing up lamb chops. Enjoy with rice or noodles.

12 people made this

IngredientsServes: 8

  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1kg lamb or mutton chops
  • 5 tablespoons olive oil
  • 50g chopped spring onions
  • 75g chopped onions
  • 2 tablespoons chopped garlic
  • 1 tablespoon diced green chilli or to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon anise seeds

MethodPrep:10min ›Cook:45min ›Extra time:3hr marinating › Ready in:3hr55min

  1. In a shallow baking dish or resealable bag, mix together the honey, soy sauce and hoisin sauce. Place the lamb chops into the mixture; cover and refrigerate for 3 hours.
  2. Heat the olive oil in a shallow wok over medium-high heat. Add the anise seeds, garlic, onions and green chilli; saute until the onion is tender, about 5 minutes.
  3. Place the lamb chops and marinade into the pan and stir. Turn heat down to medium-low and cover. Cook for 20 minutes, then remove lid and continue cooking until liquid has evaporated. Stir in spring onions and cook, stirring, until the internal temperature of the meat has reached 63 degrees C.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (2)

by Christopher Miller

I know the picture does not make the lamb look good, but trust me I had to make it two nights in a row. Made it for our anniversary. Wife loved it, my uncle that doesn't like lamb had seconds. A must try if you like lamb.-28 Sep 2014

Spicy Lamb Chops Recipe

I have tried this food at many restaurants in Chicago but mine is little different than all. You will notice it if you make it in your kitchen. Here is the recipe for you. The recipe I have given here is for 2-3 people.

Ingredients for Lamb Chop:

  • 4 pieces lamb loin chops
  • 1/2 teaspoons coriander seeds
  • 1/2 teaspoons fennel seeds
  • 1 ½ tsp tomato paste
  • 2tsp plain yogurt
  • 1/2tsp hot and sweet ketchup
  • 2 tsp finely grated ginger
  • 2 tsp minced garlic
  • 1 ½ tsp hot sauce (or as per your taste I like hard sauce so used here 1 n ½ tsp but you can use as per your taste)
  • 1 ½ tsp light brown sugar
  • Salt(as per taste)
  • ¼ tsp Black pepper
  • ½ tsp apple cider vinegar
  • 2 tsp vegetable oil

Recipe for Lamb Chop:

  • In a pan toast the coriander and fennel seeds in a medium flame. Shake them continuously so that it does not burn. Turn off the flame once you smell the lovely aroma from these seeds and it turns slightly brown. Now take them out and let them cool.
  • Now make a fine powder of this seeds.
  • In a mixing bowl mix all the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, Hot n sweet ketchup, brown sugar, salt, black pepper, apple cider vinegar, and oil. Now marinade these lamb chops for 30 minutes. You can leave it overnight or 2-3 hours as you wish but it will give you the great taste in all ways.
  • Now preheat the oven to 475 degrees F. Add those marinated lamb chops in a baking sheet/dish, bake these for 20 minutes. After 20 minutes reduce the heat to 300 degree F and again bake it for 10-15 minutes.
  • Now remove this from the oven and allow it to cool for about 5 minutes before serving.

Now your lamb chops are ready to serve hot with your favorite sauce or salad. I love to eat this with creamy green peas sauce and crispy potatoes. My husband likes the green peas sauce a lot. Hope you enjoy my version of lamb chops. Please do not forget to add your comments here.

Spicy Lamb Chops

I have tried this at many restaurants in Chicago but mine is a little different. You will notice it when you make it.


  • ½ teaspoons Coriander Seeds
  • ½ teaspoons Fennel Seeds
  • 2 teaspoons Plain Yogurt
  • 1 teaspoon Tomato Paste
  • 2 teaspoons Finely Grated Ginger
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Hot Sauce
  • ½ teaspoons Hot And Sweet Ketchup
  • 1 Tablespoon Light Brown Sugar
  • Salt And Black Pepper To Taste
  • 1 teaspoon Apple Cider Vinegar
  • 2 teaspoons Vegetable Oil
  • 4 whole Lamb Loin Chops


In a pan, toast the coriander and fennel seeds over medium flame. Shake them continuously so that they don’t burn. Turn off the flame once you smell the lovely aroma from these seeds and they turn slightly brown. Take them out and let them cool. Then grind the toasted seeds into a fine powder.

In a mixing bowl, mix the ground spices with yogurt, tomato paste, ginger, garlic, hot sauce, ketchup, brown sugar, salt, black pepper, apple cider vinegar, and oil. Marinate the lamb chops in this mixture for 30 minutes. You can leave it overnight or 2-3 hours if you wish.

Preheat the oven to 475ºF. Add marinated lamb chops to a baking sheet or dish and bake for 20 minutes. After 20 minutes, reduce the heat to 300ºF and continue baking for 10-15 minutes.

Remove chops from the oven and allow to cool for about 5 minutes before serving.

Here’s what you need for the Mongolian Lamb marinade which tenderises the lamb – Chinese restaurant style!

Baking soda (bi-carb) and cornflour / cornstarch are used to tenderise the lamb as Chinese restaurants do so it’s soft and tender, whether using a pricy cut like backstrap OR economical slow cooking cut like shoulder. More on this below

Lamb – the best cut is backstrap followed by mid loin chops then shoulder. However, ANY cut of lamb can be used because the meat is tenderised – you just need to tenderise tougher cuts for longer than tender cuts. See list below.

Soy sauce and Chinese Cooking Wine(Shaoxing wine) these add flavour and salt into the lamb. See recipe notes for substitute for Chinese Cooking Wine.

How long to grill lamb chops

It is important to avoid over cooking lamb or it will be very dry. Grill the chops to medium-rare doneness for the best taste.

To achieve this, the internal temperature of lamb should be 145 degrees Fahrenheit when it is served.
Keep in mind that the lamb will continue to cook as it rests. This is known as “carryover cooking”.

The final internal temperature is going to rise another 5 to 10 degrees. Therefore, it is best to remove the lamb chops from the grill when the internal temperature reaches 138 to 140 degrees F.

  • 4 3/4-inch thick pork loin chops
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 jalapeño pepper, seeded and minced
  • 1 to 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Mix dry ingredients together. Thoroughly rub spice mixture over the entire surface of each pork chop. Place pork chops into a shallow dish, cover with plastic wrap and place into the refrigerator for 30 minutes.

Preheat grill for medium-high heat. Grill for 10 to 12 minutes, depending on thickness. Once cooked through, remove from heat and serve.

Sweet and Spicy BBQ Rub

Published: Jul 22, 2020 · by Natalie · Leave a Comment · This post may contain affiliate links.

Sweet and Spicy BBQ Rub delivers the perfect amount of salty, sweet, and spice to ribs, chops, brisket, chicken, pork, beans, veggies, and anything you want to flavor with BBQ.

I created this recipe by adding a little bit of this and that, and tasting it along the way until I was satisfied with the flavor. This barbecue rub was so good, I couldn't stop tasting it. You get hit with a blast of flavors that are just so awesome, you'll want to use this rub over everything. Turn a bland piece of meat into something you really want to sink your teeth into.

This is the same rub I use on my Oven Baked BBQ Pork Tenderloin. Mix a little bit of this with some apricot jam and you have a deliciously simple barbecue sauce. Don't stop at apricot, use whichever fruit jam or preserves you like. This same rub is also used to make my 5 minute quick BBQ sauce.

A lot of purists don't add salt to their rubs because it draws out moisture. However, I find having salt in the rub is convenient and that it doesn't affect the texture of the meat. You'll find the rubs at the market have added salt also - again because it's convenient - and for me convenience rules.

This barbecue rub does have a little heat because of the cayenne. If heat isn't your thing, don't add it. There's plenty of flavor in the rub.

Sprinkle as much as you like on the meat and massage it in. Sometimes I have Barry White playing in the background. know what I'm saying? Have I told you how important it is to have music playing when you cook? Cooking shouldn't be a chore. Have some fun in the kitchen!

Now there's no need to buy it at the market, as you can make it fresh at home. There are no preservatives or additives.

Recipes of India and Pakistan

Most Westerners whenever asked exactly what food they will relate with the Indian subcontinent, will probably state 'curry', yet not necessarily just about every spiced dish is actually a curry, and curry is not merely one dish. It embraces a complete variety of dishes, each remarkably diverse in accordance to the spices and herbs used in different mixtures. Spices, imaginatively applied, tend to be the exceptional characteristic of Indian and Pakistani cuisine - subtle or pungent, hot or mild, there is something to fit each and every taste buds.

A lot of the cooking of northwestern India and Pakistan is so identical that one, would be reluctant to state which dishes belong to one country and which to the other. Pakistan, being a Muslim nation, uses no pork yet offers a diet abundant in other meats and has as many delicious biriani and pilau as does the famous Moghul cuisine of the nearby Indian provinces. Lamb is prevalent in both places, and both use spicing and ingredients such as yoghurt and ghee in food that are elaborate without being hot as well as depending more greatly on wheat-flour chapati than on rice.

Bangladesh is more than 1,500 kilometers from Pakistan. With the eastern Indian province of Bengal, of which it has been once a part, it shares much more pungent spicing, an inclination to cook in mustard oil rather than ghee and focus on a selection of seafood instead of the fat lamb favorite in northwestern India and Pakistan.

The culinary choices of southern India are diverse again. The coconut plays a powerful role, rice mostly replaces wheat, mustard seeds are extensively used as a spice, and chilies come into their own - as anyone who has handled a truly hot Madras or Mysore curry can promptly acknowledge!

All through the subcontinent, different religious beliefs impose food taboos which are strictly adhered to. Hindus will certainly not consume beef. Muslim will not consume pork. Buddhist will not take life and so will not even break an egg. And many Indians are purely vegetarian, savoring a cuisine that is in a class by itself.

Caribbean Grilled Lamb Chops with Wasakaka

The appealing blend of sweet and savory spices found in the Caribbean does wonders for beef, chicken, and seafood. So why not lamb?

I found a little cinnamon, allspice, thyme, garlic, and cayenne pepper brings out the very best meaty essence of the lamb.

Pair that with a bright lime-based sauce, kissed with garlic and herbs, and you’ve got something really special!

Sweet-n-Spicy Lamb Lollipop Chops *Award-Winning"

Prepare grill and turn to medium-high heat. In a shallow dish, blend the following ingredients: mustard seasoning, brown sugar, rosemary, salt and pepper. Drizzle each lamb chop with ¼ tablespoon of olive oil, then coat with the seasoning blend. Place chops on grill and cook for four minutes. Turn chops over and cook other side for two minutes. Sprinkle with chopped pistachio nuts and serve with your favorite sides.

1 comment:

Love that this recipe calls for pistachio nuts! Thanks so much for linking up to the iron Chef challenge. please e-mail me your mailing address and I'll make sure you get your free apron from the American Lamb board for participating. eizinger2002(at)yahoo(dot)com

Watch the video: Sweet u0026 Spicy Lamb Ribs (October 2021).