Asian-Style Lamb Chops

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  • 2 tablespoons soy sauce (low sodium if you prefer)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons peeled and minced fresh ginger
  • 1 stalk of lemongrass, outer layers removed, rough chopped and smashed (about 1 tablespoon)
  • 3 garlic cloves, minced
  • 1 tablespoon roughly chopped fresh cilantro
  • 1 tablespoon roughly chopped fresh thyme
  • 1 teaspoon black pepper
  • 8 lamb chops (excess fat trimmed)


  1. Preheat grill to 350 F.
  2. In a large bowl mix together soy sauce, olive oil, hoisin sauce, brown sugar, ginger, lemongrass, garlic, cilantro, thyme and black pepper.
  3. Brush the marinade on each lamb chop (both sides) and allow them to come to room temperature with the marinade on the chops, approximately 20 minutes. Make sure to clean your brush each time after brushing a chop so the remaining marinade can be served with the cooked chops. Alternatively, pour some of the marinade into a smaller bowl and brush the chops from the smaller bowl, adding more marinade as needed and reserving the rest in the larger bowl for serving.
  4. If not using a grill, you can use a grill pan on your stovetop set to medium high. You want the lamb chops to have grill lines.
  5. Add the chops to the grill. Allow to cook for about 3 minutes on the first side. Flip and cook an additional minute or 2.
  6. Remove from heat and serve with the additional marinade and your favorite sides.