Do chua, a combination of crisp Asian-style chilled pickles, is most frequently used as a topping for banh mi sandwiches. If you’d like, you can also include onions and cucumber. This goes well with barbecued pork or as a rice side dish. In the fridge, they’ll last for four weeks.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons dried tarragon
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 lamb chops
Instructions
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 339 mg |
| Sugars | 14 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
These were absolutely delicious. Bought a big pack of thick chops for about 20 plus bucks at Costco—grilled them about seven minutes per side cause they were thick. Fabulous!
Great recipe. I was concerned that the cinnamon might over power the other flavors, but it works very well. Can’t wait to make this lamb chop recipe again.
Was a bit nervous about this but it turned out great; marinated for about 4 hours;forgot to put in the tarragon but sprinkled it on both sides of each chop about 2 hours before I cooked them and no problem! Even picky hubby liked them and that’s saying a LOT!!!!
Wonderful. I had five thick loin chops. I put them in an iron skillet and broiled them about 5 minutes per side. This left a glaze in the pan that would have been lost on a grill. Our go to recipe for lamb chops from now on.
I used this recipe for a small rack of lamb. It was delicious! Charred on hot grill and then wrapped in foil for 10 more minutes on hot grill. Serve with cold lemony creamed pasta/spinach/pine nut side!
I didn’t have coriander so I omitted it. I’ll admit, I never follow recipes… I use them for inspiration, adding the same or similar ingredients until the ancestors tell me “enough my child”. My husband loved them. They will definitely be in heavy rotation at my house.
Loved this as is! Years ago I would go to a French restaurant that served chutney instead of the usual dollop of mint jelly. This reminded me of that restaurant.
Great taste!
Easy to do & ingredients all everyday items – had on lamb stew meats will try on beef next time-
did not make any changes except to double recipe, because we had double the lamb. Would rather have marinaded it for over night, but will next time. And by accident overcooked just a little, very little pink, but it was still out of this world in taste, will always cook my lamb this way. Oh and cooked it in the oven.
Lamb on the sweet side ! I am used to that in Moroccan tagines.. Everyone in the family loved these lamb chops ! I grilled mine 5 minute per side with the lid of the grill opened and they were medium-well as I like them. I just found the rub to be too much for 4 chops. There was plenty of it for 8 chops.
I made this recipe as is with no alternations. The marinade smelled terrific. I marinated 3 small lamb chops for an hour and cooked for about 10 minutes on an electric grill. The marinade was not sweet and the tarragon seemed to blend well with the other spices. I marinated 2 lamb steaks over night and will cook them today on a traditional grill. Overall, nice marinade and recipe.
This was a perfect cook in the oven. The rub is incredible! Even on a less than perfect cut of meat. I can’t wait to use this same rub on pork chops for this Sunday dinner.
Excellent!!!!!!!! My family loved this recipe.
I didn’t have tarragon so just left it out. This was our first try at lamb steaks and they were absolutely perfect. My husband gets sick from beef and he has no troubles with the lamb steaks. I’ll definitely be making this again, especially after I can buy a lamb share!
It was OK. Nothing special.
It was OK. Nothing special.
This recipe is awesome! I made this last night with sides of asparagus and roasted red potatoes. Very tasteful, hubby loved it!
whooo hooo! Loved it! Marinated 4 days due to circumstances. Pan fried in a bit of olive oil for 3 minutes on each side and then finished in oven at 400 degrees for 12 minutes. Perfect! Served with and garlic mashed potatoes, roasted asparagus and kale, glazed carrots and Pugliese brea.d. Melt in your mouth good!
Your review (optional) I follow the recipe exactly and I must say my partner and I just loved it. These are probably the best lamb chops I have ever made. Also, preparation is so easy and grilling is so fast. Amazing! Don’t hesitate to make it. It is a favorite now. This is my fourth time making them and I realized I need to tell the “Allrecipes world” how astonishingly good the chops are for not only an easy dinner for your family and but guests as well! They will think you are a gourmet cook.
I loved this recipe. I baked it in the oven at 350 for 45 minutes. I would recommend you check it at about 35 minutes for rare cooking. The full 45 minutes and the lamb was medium as opposed to rare (as I like it). It was still fantastic. It was easy to prepare and cook.