1. Marinate
Open the pack of lamb chops and place them in a bowl or zip-lock bag.
Coat generously with Chimac K-BBQ Sauce and leave in the fridge for at least 30 minutes. Six hours is ideal and overnight is even better if you've really got your life together.
2. Fire up the BBQ
Get your barbecue ripping hot until the coals are white and glowing.
Place the chops directly over the heat and cook for around 3- 4 minutes per side, turning every couple of minutes until beautifully caramelised, depending on how you like your lamb served
If you’ve got a meat thermometer here’s your cheat sheet:
Rare: 50–52°C
Medium rare: 55–57°C
Medium: 60–63°C
Medium well: 65–68°C
We like ours around 57–60°C.
3. Rest
Take the chops off the heat and let them rest for 5 minutes. Brush with a little more K-BBQ Sauce if you’re feeling excessive (which we strongly encourage).
Top with pickled red onions and serve immediately.
Serving ideas
Pile into warm tacos
Slice into a flatbread or on a taco
Stuff into a sandwich
Eat straight off the bone while standing beside the barbecue (our fave)
