🍖 Grilled lamb chops
Grilled lamb chops are small rib or loin cuts marinated in garlic, fresh herbs, olive oil and lemon, then cooked fast over high heat. The outside chars and crisps while the inside stays pink and juicy. They are often eaten by hand, straight off the bone, with a simple salad or grilled vegetables.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 8–12 lamb chops (about 1 kg)
- 4 garlic cloves, crushed
- 2 tbsp chopped rosemary and thyme
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- Salt and black pepper
Method
- Mix the garlic, herbs, olive oil, lemon zest and juice, salt and pepper.
- Coat the chops and marinate for at least 30 minutes.
- Heat a grill or griddle pan until very hot.
- Grill the chops for 2–3 minutes per side for medium-rare.
- Rest for 5 minutes and serve with lemon wedges.
How to make it lighter
- Trim the fat cap before cooking — it is the fattiest part of the chop.
- Brush on the marinade rather than pouring oil over the chops; 1 tbsp oil ≈ 120 kcal.
- Serve with a big salad or grilled vegetables instead of fries.
History
Grilled lamb with garlic, herbs and lemon is a common way of cooking lamb across the Mediterranean, the Balkans and the Middle East, and lamb chops are a familiar grill and restaurant order today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →