Grilled Lemon Rosemary Lamb Chops



You'll need to plan ahead to give these chops time to marinate, but otherwise, this recipe is quick as dinner can be.

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Ingredients Needed

8 loin lamb chops (1 ½ inches or 4cm, thick) (2 ½ to 3 pounds, or 1 to 1.5kg) trimmed
½ cup (80ml) olive oil
¼ cup (60ml) fresh lemon juice
3 tablespoons (40ml) balsamic vinegar
¾ cup (120g) diced onion
2 tablespoons (3.4g) minced fresh rosemary leaves or 2 teaspoons dried
1 tablespoon (10g) minced garlic
1 teaspoon minced lemon zest
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
A generous sprinkle of the Perfect Spice – Original

Cooking Instructions

  • Place the lamb chops in a large baking dish
  • Combine oil, lemon juice, vinegar, onion, rosemary, garlic, zest, salt, pepper, The Perfect Spice – Original and bay leaf in a medium bowl
  • Pour over the lamb chops and turn to coat
  • Cover and refrigerate for at least 4 hours and as long as overnight, turning occasionally
  • Prepare grill to medium-high heat
  • Remove lamb chops from marinade and season with salt and pepper
  • Grill on an oiled rack about 4 minutes per side for medium-rare (or longer for medium to medium-well) basting with marinade as the chops cook
  • Discard unused marinade
  • Serve warm

Makes 4 serving

The Perfect Spice Original

This recipe calls for The Perfect Spice Orignal but you can substitute a combination of black, red and green peppercorns if you like.

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