Aussie Lamb Chops
If there’s one thing Australians understand, it’s how to make great lamb chops.
This recipe lets you in on the secret.
2 tablespoons currant
jam or jelly
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar or honey
1 tablespoon dry mustard
2 teaspoons Worcestershire sauce
12 lamb loin chops, cut 1 inch thick and trimmed (about 3 pounds)
6 slices pineapple, about ½ inch thick
In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard,
and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour
marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes.
Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in
center of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks
appear, turning once halfway through grilling time. Grill lamb chops 7 to 9
minutes for rare (140°F/60°C), 10 to 13 minutes for medium (160°F/71°C), or 14
to 17 minutes for medium-well (170°F/77°C), turning once halfway through
grilling time. Serve lamb chops with grilled pineapple rings.
Makes 6 servings.
