These lamb chops are basted in a marinade of coconut aminos, ginger and garlic which gives these chops a lot of flavor with a few simple ingredients. Lamb has a distinct flavor, yet this savory and slightly spicy blend compliments the meat well.
Lamb is a ruminant animal and can likely be purchased through a local farmer’s market or directly from a farmer. Small farms with small flocks can often provide grass-fed lamb. When lamb and other animals are allowed to roam free and are not subject to feedlots, they are generally quite nutritious. Lamb is high in B vitamins, zinc, and selenium. Grass-fed meat has better fat quality and contains more anti-inflammatory Omega-3 fats and fewer inflammatory Omega-6 fats.
Grilled Ginger Lamb Chops Recipe
Protein: 28g / %
Carbs: 2g / %
Fat: 33g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 8 lamb chops;
- 3 tbsp. coconut aminos;
- 4 tbsp. extra virgin olive oil;
- 2 tbsp. fresh ginger, peeled and minced;
- 2 garlic cloves, minced;
- 1 tbsp. fresh parsley, roughly chopped;
- Sea salt and freshly ground black pepper;
- Preheat grill to medium-high heat.
- In a bowl, combine the coconut aminos, olive oil, ginger, garlic and parsley.
- Season the lamb chops to taste.
- Grill the lamb chops for 3 to 4 minutes per side, continuously basting with the marinade.
- Let the chop rest for 4 to 5 minutes, then serve.