Entree: Pitcairn – Southern Culinary Region – Barbecued Lamb Chops (Grilled seasoned lamb rib chops with a sweet-savory island-style marinade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 8 lamb rib chops, approx. 5 oz (140 g) each
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) packed brown sugar
- 4 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh thyme (or 6–8 thyme sprigs)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lime wedges for serving

Instructions

1. In a bowl, whisk together olive oil, soy sauce, lime juice, brown sugar, minced garlic, chopped thyme, salt, pepper, and red pepper flakes until sugar dissolves.
2. Place lamb chops in a shallow dish or resealable bag and pour marinade over them, turning to coat. Marinate in the refrigerator 1–3 hours, up to overnight for deeper flavor.
3. Remove chops from refrigerator 20–30 minutes before grilling to come toward room temperature; discard excess marinade.
4. Preheat grill or grill pan over medium-high heat. Oil grates lightly.
5. Grill lamb chops 3–4 minutes per side for medium-rare (internal temp 135°F/57°C), or 5–6 minutes per side for medium, adjusting for chop thickness and heat. Aim for a good char without overcooking.
6. Transfer chops to a cutting board and rest 5 minutes. Garnish with chopped parsley and serve with lime wedges.