Grilled Lamb Chop
Hawker • Singapore
How to Make Grilled Lamb Chop (Traditional & Healthy Version)
Grilled Lamb Chop is a beloved dish often found in Singapore's vibrant hawker centres and kopitiams, reflecting the city’s multicultural culinary landscape. This dish showcases a fusion of Malay and Western influences, featuring tender lamb marinated in aromatic local spices and grilled to perfection. Street food stalls and casual eateries across Singapore serve grilled lamb chops with a local twist—think signature black pepper marinades or a splash of tangy kicap manis (sweet soy sauce), making it a favorite among locals and tourists alike. The taste is aromatic and robust, thanks to a carefully balanced marinade of garlic, ginger, and local spices. Grilling the lamb brings out its natural flavors while keeping the dish light and healthy. Choosing to grill instead of fry makes this recipe a great choice for those who want to enjoy classic Singaporean flavors without excessive calories. Whether you’re enjoying it at a bustling hawker centre or recreating it at home for lunch, grilled lamb chop celebrates Singapore’s rich, multicultural food scene.
Ingredients(for 1 lamb chop with side salad)
- 2 pieces (about 180g each) Lamb chops (Choose lean cuts for less fat)
- 2 cloves Garlic (minced)
- 1 thumb-sized piece Ginger (grated)
- 1 tsp Black pepper (freshly cracked)
- 1 tbsp Kicap manis (sweet soy sauce) (local favourite)
- 1 tbsp Low-sodium soy sauce (for healthier marinade)
- 1 tbsp Lime juice (freshly squeezed)
- 1 tsp Olive oil (or canola oil)
- 2 tbsp Fresh coriander (chopped, for garnish) - optional
- 1 cup Mixed salad greens (for serving) - optional
Instructions
- 1
Prepare the marinade by mixing garlic, ginger, black pepper, kicap manis, low-sodium soy sauce, lime juice, and olive oil in a bowl.
5 minutes
Marinate ahead for deeper flavor.
- 2
Pat lamb chops dry and coat evenly with marinade. Let sit for at least 30 minutes (or overnight in the fridge for best results).
5 minutes
The longer you marinate, the more tender the meat.
- 3
Preheat your grill or grill pan to medium-high heat. Brush lightly with olive oil to prevent sticking.
2 minutes
Ensure the grill is hot for good searing.
- 4
Grill lamb chops for about 4-5 minutes on each side, depending on thickness, until nicely charred and cooked to your liking.
10 minutes
Avoid pressing down to retain juices.
Why This Dish is Healthy
This Singaporean grilled lamb chop recipe is a healthier choice as it utilizes lean lamb, minimal oil, and a marinade packed with natural flavors instead of high-sugar sauces. Grilling instead of frying reduces added fats, while the side of fresh salad greens boosts fiber and micronutrient intake. It’s a balanced lunch option that fits well into calorie-controlled diets.
Grilled lamb chop is a protein-rich dish, supplying essential amino acids for muscle repair and growth. Lamb is a good source of B vitamins (especially B12), zinc, and iron, which support immune function and energy levels. By grilling and using a lean cut, the fat content is reduced, making it a heart-healthier option. The use of fresh herbs and spices adds antioxidants without excess sodium or calories.
Pro Tips
- 💡Tip 1: Marinate the lamb overnight for maximum flavor.
- 💡Tip 2: Bring lamb to room temperature before grilling for even cooking.
- 💡Tip 3: Use a meat thermometer to check doneness—medium rare is around 60°C.
Storage & Serving
Store leftover grilled lamb chops in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a microwave to avoid drying out.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
