Double Scotch Lamb Chops

Double Scotch Lamb Chops



  • 2 racks of Scotch Lamb PGI, cutlets or loin chops, cut 2 chops thick

  • 3 tbsp Tamari soy sauce

  • 3 tbsp ginger syrup from a jar of preserved ginger plus 2 balls of ginger, very finely chopped or grated

  • Leaves from 2 sprigs rosemary, very finely chopped

  • Half stalk lemongrass, very finely chopped

  • 1 clove garlic, crushed (optional)

Cooking Method

This recipe is for a pair of cutlets or chops, they are easier to manage on the barbecue when doubled up, delicious and succulent, perfect for some outdoor entertaining.


  1. Trim some of the fat from the chops if thick, but do leave a thin layer
  2. Mix all the marinade ingredients together in a bowl then add the double chops (and any single ones if an there is an uneven number of chops on the racks) and turn well to coat them in the juices now and again. Or, put them with the marinade into a self seal freezer bag and squeeze out most of the air. Chill for half an hour or so while the barbecue comes to temperature.
  3. Drain the marinade from the chops into a bowl, to brush over the chops as they cook.
  4. Chargrill the chops to your liking but turn them often to prevent blackening , and brush with the reserved marinade. A dark golden brown would be ideal, tinged darker here and there.

Serving suggestions

You can eat these with your fingers or serve with a crisp green salad if being more formal.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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