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Grilled Lamb Chops

Yankee Plus Dec 2015


by in Jul 2006
Grilled Lamb Chops
2 votes, 3.00 avg. rating (66% score)
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Total Time: 25

A savory marinade makes these chops succulent and flavorful.

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  • 8 lamb loin chops
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 garlic cloves, 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 (optional)
  • Fresh mint, parsley, and basil (1 bunch each)


Season chops generously on both sides with salt and pepper. In a zip-top bag, combine garlic, olive oil, and herbs; then add chops and seal. Let chops marinate at least 30 minutes, up to overnight.

Heat grill to medium-high. Arrange lamb on grill directly over heat and cook 3—5 minutes on each side for rare or 5—7 minutes for medium-rare. Remove chops from grill and let rest 5 minutes.

Arrange half of herb sprigs on serving platter; lay chops on top and toss with olives. Nestle remaining sprigs between and around chops.
Updated Tuesday, August 29th, 2006

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