The Ultimate Lamb Chop Marinade

Ready to transform your weeknight dinner into something special? Chef Rachel Ponce is sharing her secret to perfectly cooked lamb chops, featuring a marinade that’s both simple and sophisticated, thanks to our Figure Ate Persimmon Vinegar.

A Chef-Created Recipe That Delivers

If you're searching for lamb recipes that truly stand out, this one's for you. This method for how to cook lamb chops comes courtesy of our friend and (masterful) chef Rachel Ponce. The key to this dish’s depth lies in the marinade, starring our Figure Ate Persimmon Vinegar, which adds a subtle, fruit-forward acidity that elevates every bite. 

Whether it’s for a special occasion or a simple weeknight dinner, this recipe for lamb chops promises a delicious and satisfying experience. It's time to redefine what you expect from your lamb.

Lamb Chop Marinade 

This marinade brings out the best flavors for this protein and can be used to marinate up to 2 racks of lamb. The earthy notes of rosemary and thyme, the sharp kick of Dijon, and the mellow sweetness of honey are all beautifully balanced by the bright, fruity tang of our persimmon vinegar.

Marinade Ingredients:

  • 1/4 cup olive oil 

  • 2 tbsp persimmon vinegar 

  • 3 cloves garlic, minced 

  • 1 tbsp fresh rosemary, chopped 

  • 1 tbsp fresh thyme, chopped 

  • 1 tsp Dijon mustard 

  • 1 tbsp honey 

  • 1 tsp salt 

  • Zest of 1 lemon

+ Up to 2 racks of lamb to marinate

Directions:

  1. In a bowl, whisk together the olive oil, persimmon vinegar, minced garlic, rosemary, thyme, Dijon mustard, honey, salt, and lemon zest. 

  2. Place the lamb chops in a shallow dish or resealable plastic bag. Pour the marinade over the meat, making sure each chop is thoroughly coated.

  3. Seal or cover, and refrigerate for at least 1 hour, but preferably for 4 hours or overnight for the best flavor. 

  4. One hour before cooking, remove the chops from the fridge and let them come to room temperature.

  5. Grill lamb chops or pan-sear them for about 3-4 minutes per side for medium-rare, depending on the thickness. 

  6. Let the lamb chops rest for a few minutes before serving. Enjoy with your favorite sides!

💡 A few extra tips:

  • Don't overcrowd the pan: When pan-searing, space out the chops for the best sear.

  • Let them rest: This is crucial for juicy lamb. Let your cooked lamb chops rest for a few minutes before slicing to allow the juices to redistribute.

  • Best way to reheat lamb chops: Warm gently in a low oven (250–300°F) or in a covered pan over low heat to preserve moisture.

Meet the Chef Behind the Flavor

Chef Rachel Ponce is all about creating food that tells a story—one of bold flavors and thoughtful sourcing. With experience developing recipes for Edible SLO, various catering and event clients, and her upcoming restaurant, Staviary, she’s constantly exploring new ways to elevate classic dishes. This honey garlic lamb chops marinade is a prime example of her inventive approach.

Why We Love Persimmon Vinegar

Our persimmon vinegar is made from certified organic persimmons grown on California’s Central Coast. These fruits thrive with minimal water and nutrients—making them a climate-appropriate, resilient crop for our region. We naturally ferment persimmons that wouldn’t make it to market, turning them into a shelf-stable pantry staple full of flavor and purpose.

Every bottle supports the nonprofit White Buffalo Land Trust, helping expand regenerative agriculture and restore ecosystems through food.

 

What is lamb? What part of the lamb is lamb chops? 

Lamb is the meat of a young sheep, known for its tender texture and distinct flavor, making it a popular choice for various culinary traditions.

Lamb chops are typically cut from the rib, loin, shoulder or sirloin. This recipe works especially well with lamb loin or lamb rack for their tenderness and marbling.


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