Grilled Lemon & Herb Lamb Chops

Grilled Lemon & Herb Lamb Chops

Feeling fancy? Here’s a gourmet dish for grilling season that will serve a crowd for a patio or backyard party. It's a delectable change from the usual, and is sure to make you a popular host. If you're not entertaining, you can scale the recipe down by half for a dinner for two.
Course Main Dish


  • 3 large shallots minced
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh rosemary chopped
  • 1/4 cup fresh thyme chopped
  • 6 large garlic cloves minced
  • 24 lamb rib chops or 3 racks of lamb cut into chops
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • Salt to taste
  • Pepper to taste


The Day Before You Grill:

  • Add the shallots, mint, rosemary, thyme, and garlic in a small bowl. Season with salt to taste.
  • Take a heaping teaspoon, and place on one of the chops. Use the back of the spoon to press it into the meat. Repeat with all the lamb chops.
  • Place the chops, spice side down, on a large baking sheet. Divide the rest of the spice mixture among the lamb chops, pressing it onto the meat as you did with the first side.
  • Cover the baking sheet, and refrigerate overnight to infuse the meat with flavor.

Grilling Day:

  • Remove the chops from the fridge and allow them to come to room temperature.
  • Add the olive oil, lemon juice and zest to a small bowl. Whisk together until thoroughly blended. The mixture should thicken slightly.
  • Season with salt and pepper to taste.
  • Spoon a little of the mixture onto each lamb chop. Turn, and spoon the mixture onto the other side as well.
  • Allow the chops to stand for about 1 hour at room temperature.
  • Bring the barbecue to a medium-high heat and grill chops 3-5 minutes per side, to desired level of doneness.
  • Serve immediately.
Keyword Lemons
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