Summary

Ingredients

• 8 lamb chop (s) (alternatively also medallions)
• 4 tablespoon ketchup
• 4 tablespoon soy sauce
• 1 piece (s) ginger (approx. 2 cm), fresher, grated
• 5 tablespoon honey
• 1 pinch chili powder
• 1 tablespoon mustard (tarragon or Dijon)
• 2 cloves garlic
• pepper

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Instructions

1. Wash the lamb chops and pat them dry.
2. Mix together 4 tablespoons ketchup, 4 tablespoons soy sauce, fresh ginger (1 piece, about 2 cm), grated, 5 tablespoons honey, 1 pinch chili powder, 1 tablespoon mustard, minced garlic (2 cloves), and pepper to form a thick marinade. Add the lamb chops and coat them thoroughly. Refrigerate for at least 1 hour.
3. Grill the chops over medium-high heat for 8-10 minutes, until they reach an internal temperature of 63-70 °C (145-158 °F). Do not overcook, as they will become tough and dry.
4. Serve the lamb chops with fried potatoes or roasted white bread.