Grilled Lamb Chops

Grilled lamb chops are a succulent and flavorful dish that’s perfect for a special dinner or a backyard barbecue. Lamb chops are known for their tender meat and rich flavor, and grilling them adds a delicious smokiness that enhances their natural taste.

To prepare grilled lamb chops, start by marinating them in a mixture of olive oil, garlic, lemon juice, and herbs such as rosemary, thyme, and oregano. This helps to tenderize the meat and infuse it with flavor. You can also add salt and pepper to taste.

Next, preheat your grill to medium-high heat. Grill the lamb chops for about 3-4 minutes per side for medium-rare, or longer if you prefer them more well-done. The exact cooking time will depend on the thickness of the chops and your desired level of doneness.

Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring that the meat stays juicy and tender.

Grilled lamb chops are often served with a side of mint jelly or a simple mint sauce, which helps to cut through the richness of the meat. They pair well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Overall, grilled lamb chops are a delicious and elegant dish that’s sure to impress your guests. They’re easy to prepare and cook quickly, making them a great option for both weeknight dinners and special occasions.

Ingredients :

750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets)


1/4 cup extra virgin olive oil

3 garlic cloves , finely minced

1 tbsp rosemary leaves , finely chopped

1 tsp each salt and pepper


2 cups beef stock , low sodium

3 tbsp flour , plain/all purpose

1 tbsp rosemary leaves , finely chopped

2 rosemary sprigs , optional



Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.


Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).

Heat a large skillet over high heat (no oil needed

Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.


Loin chops & forequarter chops – 4 minutes each side, or until internal temp is 62°C/145°F for medium rare

Cutlets & thin leg steaks – 3 minutes on the first side then 2 minutes on the second side.

Rest – Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.


Pour off all but about 3 tbsp oil (if you’re short, add butter), return skillet to medium heat.

Add flour and stir for 30 seconds.

Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.

Add chopped rosemary and sprig.

Simmer, stirring regularly, for 2 – 3 minutes until it thickens in a gravy consistency.


Serve lamb chops with gravy over creamy mashed potato and a side of peas!

Enjoy !!


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