Grilled Lamb Chops

Grilled Lamb Chops aren’t a real firm recipe in our house. Fresh herbs, some olive oil and seasonings make for the base.

The real art to Lamb Chops is cooking them. Whether searing inside or on a grill it’s important to have chops about the same size and not to overcook them.

There are so many possibilities for sides: Goat Cheese Mashed Potatoes, Lemon Roasted Potatoes, Strawberry and Chevre Salad, Cumin-Scented Potatoes with Tomatoes (Ghurma Aloo), Baked Goat Cheese and Blueberry Glaze or Tomato and Feta Salad.

Print Recipe

Course Main Course

Cuisine Mediterranean

Ingredients

4 lamb chops
2 TBSP Extra Virgin Olive Oil
1 TBSP chopped fresh herbs such as Rosemary Thyme, or Oregano
¼ tsp. salt
¼ tsp. pepper
*Pinch of cayenne optional

Instructions

Mix olive oil and herbs or mixture of herbs along with salt and pepper.
Toss the lamb chops in the marinade and let rest 20 minutes at room temperature before grilling. We use Dijon or grainy mustard when cooking a rack of lamb, but prefer the simple, grilled flavour of chops without.
A general cooking guideline is 3 minutes per side for rare and 4 minutes per side for medium rare, over high heat.
Rare chops will have an internal temperature of 125 and 145 will hit a medium grilled chop.
Then let them rest 5 minutes before serving.

Notes

The absolute best pairings for Lamb are red wines. The leaner the red meat, the lighter the wine should be. The delicate texture and flavour of lamb pairs beautifully with Malbecs, Syrah, Petit Syrah and Petit Verdot. Lamb also takes on flavour of the sauce or herbs, so that needs to be considered.

If you prefer white, try a Chardonnay or even a good Gewürztraminer - although we haven't had white wine with lamb yet.

We've paired:

Bramare Vinau Cobos Malbec 2007, purchased in 2011 for $85.00

Stags' Leap Petite Syrah 2018 ($51.00)

Rockbare McLaren Vale Shiraz 2018 ($33.00)

Keyword Extra Virgin Olive Oil, Lamb Chops, Oregano, Rosemary, Thyme