Grilled Lamb Chops
Meat Recipes
Yield: 6 to 8 servings
When I found out what my guests had in mind, I filled in the menu with this simple grilled lamb. I recommend eating this dish cooked as rare as you are comfortable eating lamb.
- 6 to 8 lamb chops
- Kosher or sea salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 12 kalamata olives, pitted and roughly chopped
- Garnish: fresh mint, parsley, and basil sprigs (about 1 bunch each)
Heat grill to medium-high. Generously season the lamb chops on both sides with salt and pepper. In a large bowl, combine the garlic, olive oil, herbs, and chops. Coat well. Place on grill and cook 3 to 5 minutes on each side for rare. Remove chops from grill and let rest 5 minutes. Arrange half of the herb sprigs on a serving platter, then lay chops on top and toss with the olives. Nestle the remaining sprigs between and around chops.
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