Lamb Chops with Tamari, Cinnamon & Honey

Serves: 2 people

Difficulty: Easy

As a lover of lamb chops, I’m always thinking of new ways to make them taste delicious. This simple recipe is quick and has an Asian feel to it. 

Tamari is a gluten free Japanese soy sauce (double check the label to be sure), now available in all supermarkets. It is less salty than Chinese soy and richer in flavour. Substitute for Chinese soy if you prefer.


  • 4 tablespoons Tamari
  • 2 tablespoons honey
  • 1 tablespoon root ginger, finely chopped or grated
  • 2 cloves garlic, finely chopped or grated
  • 1 cinnamon stick
  • 1 chilli, finely chopped (optional)
  • 1 tablespoon vegetable oil, I like rapeseed
  • 6 - 8 lamb chops, trimmed of most fat


1. Make the marinade by mixing together all the ingredients apart from the lamb chops.

2. Taste and adjust the flavour with tamari, honey, and ginger or chilli for heat.

3. Add the lamb chops and allow to marinade for upto half an hour, or until they come to room temperature.

4. In the meantime heat up a griddle pan or grill.

5. Remove the lamb from the marinade and cook for a few minutes on each side, or longer if you prefer it well done.

6. In the meantime make the sauce by pouring the leftover marinade into a small saucepan and boiling until slightly thickened.

7. Serve the lamb drizzled with sauce and some extra veggies on the side.

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