Lamb chops offer a touch of elegance to any meal, signaling a special occasion with their rich flavor and effortless appeal.
Despite their fancy reputation, lamb chops are quick to cook and perfect for grilling—a boon for busy fishermen seeking hearty yet delicious meals.
When purchasing lamb chops, consider the two main types: rib and loin cuts. Rib chops boast a striking long bone for an impressive presentation, while loin chops offer a delightful blend of tenderloin and short loin meat.
To ensure succulent results, let the grilled lamb rest before slicing, preserving its natural juices. For a satisfying side dish, pair these flavorful chops with creamy mashed potatoes and a refreshing salad.
In the Galley, enhance the flavor of your lamb chops by marinating them with herbs and spices before grilling—a simple yet effective tip for maximizing taste and enjoyment.
Whether enjoyed after a long day at sea or as a special treat during downtime, lamb chops promise savory satisfaction for hardworking fishermen and their families.
Lamb chops with blueberry rosemary sauce- serves 4
For the sauce:
- 1 tablespoon extra-virgin olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 cup blueberries
- ¼ cup ketchup
- 3 tablespoons sherry vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon hot chili sauce
- ¼ teaspoon sea salt
For the lamb:
8 lamb rib or loin chops, trimmed, seasoned with sea salt and freshly ground black pepper
Make the sauce:
In a small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes or until desired consistency.
Make the lamb:
Preheat grill or grill pan over medium-high heat; when hot, reduce to medium and coat with nonstick spray.
Brush lamb chops with sauce on one side and then grill in batches of 4 chops, glazed side down, 8 to 10 minutes per side for medium-rare. Glaze again, flip and grill the other side. Let chops rest 5 minutes before serving.
Serve with Blueberry-Rosemary sauce.
Check out more of LaDonna's recipes from the boat to your table.
