Southwestern Grilled Lamb Recipe

4 2 2
Southwestern Grilled Lamb Recipe
Southwestern Grilled Lamb Recipe photo by Taste of Home
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Southwestern Grilled Lamb Recipe

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4 2 2
Publisher Photo
Jalapeno peppers are quite abundant in this area of the country, and there are numerous ranches here that raise lambs. People seem to be eating food that's a little hotter nowadays, so I think this recipe will appeal to them.
Recommended: 52 Date Night Dinners
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup salsa
  • 1/2 cup chopped onion
  • 1/4 cup molasses
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup chicken broth
  • 2 garlic cloves, minced
  • 1 to 3 tablespoons chopped seeded jalapeno peppers
  • 2 teaspoons sugar
  • 4 lamb chops (1 inch thick)
  • Sour cream

Directions

In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes.
Meanwhile, grill lamb chops, turning once, over medium heat for 10-14 minutes for medium-rare, 14-16 minutes for medium or 16-20 minutes for well-done. Brush with sauce during the last few minutes of grilling.
Serve with sour cream. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Grilled Lamb in Country June/July 1995, p51

  • 1 cup salsa
  • 1/2 cup chopped onion
  • 1/4 cup molasses
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup chicken broth
  • 2 garlic cloves, minced
  • 1 to 3 tablespoons chopped seeded jalapeno peppers
  • 2 teaspoons sugar
  • 4 lamb chops (1 inch thick)
  • Sour cream
  1. In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes.
  2. Meanwhile, grill lamb chops, turning once, over medium heat for 10-14 minutes for medium-rare, 14-16 minutes for medium or 16-20 minutes for well-done. Brush with sauce during the last few minutes of grilling.
  3. Serve with sour cream. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Grilled Lamb in Country June/July 1995, p51

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Reviews forSouthwestern Grilled Lamb

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corkymonster1977 User ID: 7017080 253497
Reviewed Sep. 1, 2016

"This was just ok. The salsa overpowered the lamb"

MY REVIEW
Trilby Yost User ID: 5195621 23719
Reviewed Jul. 24, 2010

"Amazingly tasty. This is a favorite grilling recipe when we entertain guests outdoors. People who have never eaten lamb before say when they taste these chops that it will be the first of many times. I often print out the recipe beforehand so that I'll have it when asked for -- and someone always asks!"

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