Lamb is loved and hated by many, mostly because of its strong flavor. Among people I know, there are some who favor its smell very much, like my grandfather, but most others bear the same attitude as I do - mellow it as much as possible! Luckily, we have various ways to approach this, and to begin with, you need to buy a right meat - choose a young lamb with beautiful marbles and less fat.



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5 lamb chops
1/2 cup brown sugar
1/2 cup finely chopped parsley
1 tsp ground cinnamon
1 tsp garlic powder
1 tsp ground ginger
2 tbsp lemon zest
kosher salt, to taste
adequate milk for soaking meat




Day Before Grilling: Trim off the papery film, remove the fat on lamb meat, and soak it into the milk, all covered, for one night. Rinse and clean, and then dry with paper towel.


In a glass bowl, mix the brown sugar, parsley, cinnamon, garlic powder, ground ginger, lemon zest and salt all together until well blended.


Pour the mixture all over the lamb, and marinate it for at least three hours.


Preheat the grill to a medium heat, and lightly oil the grates.


Put the chop on, grill each side for 5 to 10 minutes, depending on your grill’s heating efficiency & your preferred doneness. Use a digital thermometer to check the internal temperature until it reaches 155 F°.


When the temp is hit, transfer the lamb onto a platter, rest it for 5 minutes, and cut it into chops; serve warm.






You can wrap the marinated lamb with a piece of aluminum foil that makes it moist inside, and it also makes grill cleaning job much easier.


If you hate the gamy flavor as I do, try to put great emphasis on choosing a right piece of meat with three important factors - young, lean and fresh ones.