Quebec Lamb Chops with Cider and Maple Syrup

Quebec Lamb Chops with Cider and Maple Syrup
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 2:20 Total Time


Add all
  • 8

    Quebec lamb chops 2.5 cm (1 in) thick, trimmed

  • marinade:

  • 1/2 cup
    (125 mL)


  • 1/3 cup
    (80 mL)

    cider vinegar

  • 1/3 cup
    (80 mL)

    100% pure maple syrup

  • 1

    lemon grated zest

  • 1 Tbsp.
    (15 mL)

    fresh rosemary chopped

  • 2

    garlic minced

  • mint sauce (optional)

  • 1/4 cup
    (60 mL)

    fresh mint chopped

  • Salt and pepper to taste


In a bowl, combine the marinade ingredients. Reserve 1/4 of the marinade for basting the meat during cooking. Marinate the lamb chops in the rest of the marinade for about 2 hours in the refrigerator. Preheat the barbecue to medium-high. Transfer chops onto the oiled grill. Cook for 4 to 5 minutes on each side for medium-rare, or to desired doneness, brushing with the reserved marinade during cooking. Be careful not to burn the chops. Season with salt and pepper to taste. If desired, serve with a no-cook mint sauce made by simply combining vinegar, maple syrup and fresh mint.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007