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Grilled Lamb Chops with Caramelized Onion Sauce

2 jars Yassa sauce
10-12 well trimmed lamb loin chops (1-inch thick)
1-2 habanero peppers (you decide)
1 tsp salt or 1 small bouillon cube crushed
¼ cup oil
2 large yellow onions sliced or diced
1 cup water
2-4 tbsp fresh lime juice


  1. Place chops in a re-sealable, heavy-duty food storage bag. Pour one jar Yassa sauce into it; add one finely chopped habanero and bouillon cube or salt. Close securely and squeeze to coat chops. Marinate in refrigerator for at least 4 hours or overnight.

  2. Heat oil in a large and heavy-bottomed pan to medium-high heat; add onions and second habanero (if using). Cook until brown and caramelized; about 20-30 minutes stirring occasionally.

  3. While onions are caramelizing, preheat gas grill to medium-high heat. Remove chops from marinade brushing off any onion pieces that adhere to it. Reserve marinade. Grill covered to your desired level of doneness; you may also broil them in the oven. Place in a bowl and loosely cover to keep warm.

  4. Pour the cup of water into the bag of reserved marinade and shake to release all the marinade; add to the pan of caramelized onions along with the second jar of Yassa sauce. Bring to a boil and immediately turn down to a simmer. Simmer covered for 10-15 minutes. Turn off heat; add lime juice. Spoon over the lamb chops and serve with cooked Jasmine rice, plantains and coleslaw, passing the extra sauce on the side.