Lamb is honestly my favorite protein. I’ve always been a huge fan of lamb chops, and after testing lamb from several regions, I can tell you with certainty that **Quebec lamb is incomparable**. Western Canadian lamb (Calgary, Alberta) is very good too, but Quebec lamb has a quality and taste that is really night and day. However, avoid lamb from New Zealand or Australia which tastes much more like goat or hay. It’s a more pronounced taste that often puts people off. Often, people who tell me they don’t like lamb, it’s because they haven’t yet tasted Quebec lamb. For this Quebec lamb chops recipe with honey and garlic, aim for small producers in Montreal’s suburbs. Their prices are much more affordable than Montreal butcher shops where prices climb quickly. If you can’t find any, get a lamb rack at the grocery store and trust yourself.<\/p>\n
First trick, the most important: NEVER overcook lamb chops. It’s a noble meat that becomes disgusting if overcooked. Dry and rubbery. Personally, I like them medium-rare, nice and pink in the center. Aim for 140\u00b0F (60\u00b0C) with a meat thermometer, but take them off the BBQ at 137\u00b0F (58\u00b0C) so they reach the right temperature during the 5 minutes of rest under aluminum foil. Second trick: don’t marinate for more than one night. The ideal range is 3 hours to 12 hours maximum. Beyond that, the acidity from the lemon and wine starts to attack the fibers and the texture becomes mushy. Third trick: separate the marinade into TWO parts. Half to marinate the chops in the fridge, the other half untouched for basting during cooking. Never use marinade that has touched raw meat on meat that’s cooking.<\/p>\n
These Quebec lamb chops with honey and garlic are exactly the kind of recipe that breaks from the classic steak and makes your guests say “wow”. Perfect for a chic summer BBQ, a romantic dinner (make sure beforehand that your date likes lamb), a birthday or a Saturday night when you want to impress without spending three hours in the kitchen. The honey-garlic-thyme-Dijon combo with good white wine in the marinade creates a glaze that caramelizes beautifully on the BBQ. True story: I once cooked this recipe for a friend who swore to me she didn’t like lamb. At the first bite, she fell in love with Quebec lamb. Never challenge me on this. I’ve won every time.<\/p>\n","protected":false},"excerpt":{"rendered":"
Quebec lamb chops with honey, garlic and thyme, marinated and grilled on the BBQ. The combo that breaks from classic steak to impress.<\/p>\n","protected":false},"featured_media":60338,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"honey garlic lamb chops","_yoast_wpseo_title":"Honey Garlic Lamb Chops Recipe","_yoast_wpseo_metadesc":"This honey garlic lamb chops recipe with fresh thyme is marinated and grilled to juicy perfection on the BBQ.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Honey garlic lamb chops","_yoast_wpseo_opengraph-description":"Quebec lamb chops with honey, garlic and thyme, marinated and grilled on the BBQ. The combo that breaks from classic steak to impress.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[197,171,167],"sponsorship":[],"class_list":["post-60340","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-bbq-en","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n