Love & Prayer

Grilled Rosemary Lamb Chops

Grilled Rosemary Lamb Chops

Yield: Serves 4


3/4C (177ml) Balsamic Vinegar

6Tblsp (89ml) Olive Oil

3Tblsp (44ml) Fresh Lemon Juice

3Tblsp (21g) Fresh Minced Rosemary (1T/7g dried if you must)

6 Cloves Minced Garlic

1Tsp (2g) Ground Black Pepper

12ea. 1" (2.54cm) thick Loin Lamb Chops (fat trimmed)

(optional) Mesquite Wood Chips soaked one hour (Grape Wood Chips are good, too)


In a small bowl, mix vinegar, olive oil, lemon juice, rosemary, garlic and black pepper.

Place lamb chops in a single layer in a glass dish.

Pour marinade over meat, cover with foil and refrigerate for 4 hours, turning chops occasionally.

Prepare grill.

Season lamb with salt and pepper and place on grill.

Grill chops till done basting with marinade.

If you don't have a grill or prefer to cook them in the oven, that works too although the flavors you get from the wood chips won't be present but they'll still be delicious!

Traditionally Lamb needs to be cooked to a minimum internal temperature of 145 degrees Fahrenheit. Usually, the chops are best eaten at this temperature which is medium-rare. It is not recommended that you cook them above medium (160 degrees F) as the meat will become chewy. Avoid lamb chops were well done, even though they are still delicious that way, too.

Bake chops at 350°F. Bake for 10-15 minutes for medium well, and less for medium. Remove from oven and top with some parsley or rosemary.

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