Trust us when we say that once you make these Carob Maple Glazed Lamb Chops, you’ll be craving for them constantly. The sweet, smoky and tangy notes drive gourmet barbecue flavor excellence home sans the unhealthy ingredients that store-bought glaze jars are notorious for. Although the taste profile is wonderfully complex, our ingredient list is incredibly simple. Carob barbecue seasoning, carob syrup, balsamic vinegar, and shoyu make up the base along with other pantry staples such as avocado oil and maple syrup.
Carob Maple Glazed Lamb Chops
Lamb chops offer the succulent direction that this recipe requires. However, feel free to use any meat of choice.
- Carob Barbecue Seasoning
- Lamb Chops
- Avocado Oil
- Carob Syrup
- Maple Syrup
- Balsamic Vinegar
It is also worth knowing that this recipe is versatile. Think of it as your all-around liquid barbecue seasoning. Use it as a glaze or as a marinade. Instead of serving pan-fried vegetables, pork chops, or chicken slices, transform your quick lunch into a gourmet hit by making barbecue-flavored items, as inspired by these Carob Maple Glazed Lamb Chops.
If you’d prefer a spicier profile, you may add some cayenne pepper or freshly grated ginger into the mix. There is plenty of room for that.
RECIPE: Carob Maple Glazed Lamb Chops
- Pat the lamb chops dry with a paper towel. Sprinkle with Carob Barbecue Seasoning and rub into both sides.
- In a small saucepan or skillet, start melting the butter on low heat and stir in the maple syrup, carob syrup, balsamic vinegar and shoyu.
- Simmer on low heat stirring occasionally to prevent sticking, while cooking the lamb.
- In a heavy bottom skillet, heat the Avocado Oil on medium high and add the seasoned lamb chops.
- Cook the lamb for three minutes and flip over for another three minutes for rare to medium rare doneness.
- Serve the lamb shops with the Carob Maple Glaze spooned over it. Serve the extra glaze on the side for dipping or further additions.
- Garnish with additional carob barbecue seasoning, parsley or rosemary sprigs. Glaze is also nice drizzled on other foods from tofu to sweet potatoes or sauteed mushrooms.
- Refrigerate any leftover glaze up to one month for reheating at other times.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.