Grilled lamb chops with lemon cardamom is a very simple recipe. The lemon and cardamom add an oriental touch that will delight those unfamiliar with lamb.
Grill over hot coals or stove grill for 3 to 4 minutes on each side, or until the desired degree of doneness is achieved, frequently brushing with marinade. You may use a meat and cook the meat to 140°F for medium rare. Allow the chops to rest 3 to 5 minutes before eating; they will continue to cook.
Place the chops, bones down, into the remaining lemon for an original presentation.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Let lamb rest after cooking — a few quiet minutes off the heat lets the juices settle back into the meat. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
