Leanne’s Austrasian Lamb Chops (Barbecue Lamb Chops)

Must Try

These barbecued lamb chops have an Asian and an Australian twist. The recipe comes from the new book No Worries BBQ by barbecue king Jord Althuizen (of Smokey Goodness fame). Highly recommended. 


For 4 persons:

  • 75 grams of fresh ginger
  • 4 tablespoons brown sugar
  • 150ml water
  • 75 ml soy sauce
  • 3 garlic cloves, finely chopped
  • 4 tablespoons sesame seeds
  • 4 tablespoons dry sherry
  • 4 tablespoons tomato chutney (can be replaced with ketchup)
  • Freshly ground black pepper
  • 1 kilo lamb chops
  • 1 fresh red pepper, seeds removed and cut into rings
  • 2 spring onions, cut into rings


  • Microplane grater (optional)
  • BBQ or grill for direct grilling
  • Cast iron grill grate
  • core thermometer

In Smokey Goodness  No  Worries BBQ  you will find the tips and tricks that Jord learned in Australia. Because down under, barbecuing is not just something you do in the summer, but a way of life. The laid back approach of the Aussies will inspire you to prepare the tastiest dishes on your barbecue!

Jord: “During a very cozy bbq on the aft deck of the winemaker family de bortoli, Leanne shared one of her family recipes. She showed that she not only mastered Italian cuisine (she has Italian roots), but also Australian cuisine, which is laced with Asian influences.

The tasty combination of the Australian lamb chops with a sweet-salty soy marinade, which gives a delicious caramelized touch after grilling, is too good not to share with you. The marinating takes a while, but in terms of preparation everything is ready in no time, so you have plenty of time to pour another round of wine and relax with your guests. Try to score some chunky lamb chops; this way you can let them caramelize nicely without the risk of an overcooked cutlet.”

Lamb chops from the barbecue

Lamb chops from the barbecue

Peel the fresh ginger and chop it as finely as possible, or use a Microplane grater. Place two-thirds of the ginger with the sugar, water, soy sauce, garlic, sesame seeds, dry sherry, tomato chutney and freshly ground black pepper in a large bowl or bowl and stir to combine. Place the lamb chops in it, making sure they are well coated with the marinade. Let marinate in the fridge for at least 3 hours (overnight is even better).

Prepare a BBQ or grill with cast iron grid for direct grilling and heat it to a temperature of 200°C. Grill the lamb chops with marinade and for about 3 minutes per side (depending on the thickness), until they have reached a core temperature of 55 °C. Place on a platter and garnish with the remaining fresh ginger, red pepper and spring onion.

Source: Culy by culy.nl
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