Grilled lamb chops in Worcestershire sauce and beer

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

What I find really interesting is that Worcestershire sauce (so terribly British and ‘-school’) contains one of my favourite flavourings: tamarind. Tamarind is something that people find quite unusual, so whenever I tell them that it is used in Worcestershire Sauce, they are happy to use it themselves! If you want to be a bit racy, add some chopped garlic and chopped fresh herbs to the marinade. This also works well with pork chops. Serve with potato salad or mashed potatoes and briefly blanched finely shredded cabbage, with mint sauce on the side.


  • 60 ml (2 fl oz) Worcestershire sauce
  • 400 ml (13 ⅔ fl oz) draught beer or stout
  • 1.5 kg (3 lb) lamb chops (allow 250 g/8 oz per person), trimmed of excess fat if you must, but there’s a lot of flavour in that fat!
  • salt and pepper


Mix sauce and beer together in a non-metal dish and then add chops. Mix well and leave to marinate for 2-12 hours, turning twice.

Drain chops, pat dry, then lightly season. Cook on the barbecue or under a hot grill 2-3 minutes each side, depending on thickness.