Grilled Rosemary Lamb Chops

Serves: 4

Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm.

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2 teaspoons minced garlic
2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme leaves, minced
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 or resealable plastic bag to marinate.

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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