Marinated Lamb Chops

Quick look

  • prep 10 min    cook 14 min
  • serves 4

This recipe for delicious marinated lamp chops can be prepared grilled or pan-broiled according to the recipes below.


  • 3 tablespoons vegetable oil
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 lamb shoulder chops 3/4-inch thick (about 1 1/2 pounds), trimmed of excess fat
  • 1 lemon, cut into 8 wedges

    How to make it  About 25 minutes

  • 1

    In a large self-sealing plastic bag, mix together oil, lemon zest, juice, garlic, rosemary, thyme, salt, and pepper.

  • 2

    Add chops, seal, turn to coat well, and refrigerate at least 4 hours or overnight.

  • 3

    Preheat the grill. Pat chops dry and place directly over hot coals covered with ash, about 5 to 8 inches from the heat. Grill, turning and basting every 3 minutes with remaining marinade, 12 to 14 minutes. Garnish with lemon wedges.

Nutritional Information(per serving)

  • Calories: 261
  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 75mg
  • Sodium: 334mg
  • Carbs: 2g
  • Protein: 23g
  • Fiber: 0g

Pan-Broiled Chops
Use four 1- to 1 1/2-inch-thick loin or rib chops. In a heavy skillet over moderately high heat, heat 1 teaspoon olive oil for 30 to 45 seconds. Add chops and brown well on both sides, turning once halfway through. Cook 8 to 9 minutes total for medium-rare, 10 to 12 minutes for medium, or 12 to 15 minutes for well done. Remove chops from the skillet and keep warm. To drippings in the skillet, add 1/2 cup chicken stock or water and 2 to 3 tablespoons balsamic vinegar. Cook for 1 minute over high heat stirring to loosen brown bits. Pour over lamb chops and serve. Makes 4 servings.

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