lamb chops with cilantro, bowl of cream

Mint/Cilantro Lamb Chops Marinated in Strong Blonde Ale

Serves: 4
Cooking Time: 10min
Preparation: 3h05
Level: Easy 

Lamb chops are so tasty, and so is this lamb chops recipe. Marinated in a strong blonde ale with mint and cilantro, this Maillard recipe will have you asking for more.


  • 12 Maillard bone in lamb chops
  • 1 cup Blonde de Chambly by Unibroue (or any other strong blonde ale)
  • 2 tsp. herbes salées du Bas-du-Fleuve (salted herb mix)
  • ½ cup fresh mint leaves, chopped
  • ½ cup cilantro, chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp. olive oil
  • Ground pepper

Lemon Yogurt

  • 1 cup 0 % greek yogurt
  • Zest and juice from half a lemon
  • 1 tbsp. fresh chives, finely chopped
  • Salt and fresh ground pepper


    1. Place the chops and the marinade ingredients in a large airtight container or Ziploc-type bag and close it. Shake vigorously and let stand in the refrigerator for 3 hours, mixing occasionally.
    2. Mix all the yogurt ingredients together and put back into the refrigerator.
    3. Take the chops out of the refrigerator and let warm to room temperature for 30 minutes before cooking.
    4. Bring your barbecue to 400°F (or a ridged skillet on medium-high heat) and lightly oil the cooking surface before grilling the meat for 2 minutes. Turn the meat 45 degrees and cook for another 2 minutes. Turn over and repeat the process: 2 minutes cooking, rotation, and 2 more minutes. At this stage, depending on thickness, the chops should be done rare. If necessary, prolong the cooking period in indirect heat (or in the oven at 350°F if you're using a skillet) until your desired doneness.
    5. Transfer the chops to a plate and cover with aluminum foil. Allow them to rest for 5 minutes and serve with lemon yogurt.


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