These grilled rosemary lamb chops are a simple addition to the barbecue that will have guests thinking you’ve spent hours on it, with fresh rosemary the smell will be unbelievable.
Servings: 4


  • 180 ml/3/4 cup balsamic vinegar
  • 6 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 3 tbsp minced fresh rosemary or 3 teaspoons dried
  • 6 garlic cloves minced
  • 1 tsp ground black pepper
  • 12 1-inch-thick loin lamb chops fat trimmed
  • 192 g/1 1/2 cups mesquite wood chips soaked in cold water 1 hour (optional)


  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13 x 9 x 2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.


Recipe Sourced From FoodNetwork
More Lamb Chops Recipes Here
Print Recipe