Grilled Rosemary Lamb Chops


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Servings: 4
  • 2 teaspoons minced garlic
  • 1 teaspoon rosemary
  • 1⁄2 teaspoon thyme leaves
  • 1 dash cayenne pepper
  • 1 teaspoon sea salt
  • 1⁄4 cup lemon juice
  • 2 tablespoons olive oil
  • 4 lamb chops, about 3/4-inch thick
  • Mix ingredients except for lamb in a bowl.
  • Place the chops in a container to marinate. I use a zip lock bag.
  • Pour ingredients over chops, making sure both sides are well covered.
  • Let marinate overnight. The longer the better, but give them at least one hour.
  • Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
  • Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

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