Grilled lamb chops infused with rosemary garlic flavours! The marinade is made with red wine vinegar which pairs well with lamb because it cuts through the richness of the strong lamb flavour, and it tenderises economical cuts of lamb. Make this with any quick-cook cut of lamb, chops or steaks.
Fire up the BBQ or cook this on your stove!
Lamb is unofficially and affectionately the national protein of Australia. Roast Lamb with Gravy and Crunchy Roast Potatoes is about as classic as you can get for Aussie Sunday gatherings. And when summer arrives, we fire up our barbies and on go the sausages and chops. 🙂
And while there is absolutely nothing wrong with simply seasoning the lamb with salt and pepper, isn’t it nice to make a little extra effort sometimes and do something different? Especially if you’re using a better value cut of lamb like Lamb Loin Chops. As opposed to Lamb Cutlets (I think they are called Lamb Rib Chops in the States) which are a prized cut that us Aussie pay top dollar for.
When using a good value cut of lamb chops/steak, marinating is extra fantastic because it tenderises the meat, infuses with flavour and the red wine vinegar I use in my marinade really compliments that rich lamb-y flavour as well as cutting through fat (good value lamb chops here in Australia tend to come with a decent amount of fat around the edges).
Lamb and rosemary go together like tomato and basil. It just works. And of course, garlic goes with everything. So the flavour combination going on in this is very classic.
You can see how juicy the lamb is in the photo above. I didn’t even make a jus with the remaining marinade, it is just how the lamb comes out. The marinade makes the lamb chops extra juicy, some of which seeps while the lamb is resting.
Hands up how many people grew up with the classic Meat-And-Three-Veg dinners? When I was growing up, it was about as far from that as you can be. In summer, we grilled Yakitori and Tsukune (Chicken Meatballs – so good!), seafood like Miso Marinated Salmon and Saikyo Miso Marinated Fish, and had ice cold soba with tempura. (PS Some of those recipes go through to my mother’s Japanese food blog ?)
So for me, when I slept over at friends’ houses and was served up chops, mash and peas for dinner, it was an eye opener, a treat.
My, isn’t it good that I’m now all grown up and I can make this for myself anytime? 😉 – Nagi x
PS Though no peas. What food blogger doesn’t have peas in the freezer at all times? ?
PPS This marinade works equally well with larger cuts of quick-cooking lamb, like butterflied leg or shoulder. I haven’t tried it myself for long slow roasts because I don’t think slow roasted lamb needs to be marinated, they get the benefit of the long cook time.
- 600 - 800 g / 1.2 - 1.6lb lamb chops (4 - 8, depending on size)
- Oil , for cooking, if required
- 2 1/2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 3 garlic cloves , minced
- 1 1/4 tsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
- 1/2 tsp dried thyme
- 3/4 - 1 tsp sea salt
- Black pepper
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Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
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Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
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Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
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Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
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Serve with sides of choice!
1. The marinade has oil in it and the lamb loin chops I used have a decent amount of fat on them, so I didn't need to oil my BBQ, and it had enough oil on it already from previous cooks.
2. To freeze, as soon as the lamb is placed in the marinade, seal ziplock bags and place in the freezer. Then defrost overnight in the fridge. The lamb will marinate while it is defrosting.
3. Nutrition per serving, assuming 150g/5oz lamb chops. This conservatively takes into account that half the oil and salt in the marinade is discarded.
LIFE OF DOZER
Dolphin spotting!! (His big head is in the way so you can’t see them).
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How long on stove top and oven? Sesr both sides 3 mins then oven 400 degrees for 10mins?
I’d probably sear for 1 1/2 minutes, just to brown 🙂 I have a fear of overcooking proteins – can always undercook then cook more, but can’t undo over cooking!
I tried your original recipe before you changed it and loved it! Didn’t think it was too tart at all! Do you have the original recipe by any chance? I know honey wasn’t in it but I’m not sure what else was different. Thanks!
Hi Shane! I’ve always used honey or brown sugar in this lamb marinade (I think!) but I had more vinegar in it 🙂 One extra tablespoon more, and if you like tartness then reduce the honey a touch! N x
Add a pinch of curry on both sides of the chops just before grilling. Makes a huge difference.
Oooh! Great tip Harold, thanks! 🙂 N xx
We had these for dinner last night and they are scrummy. I only had 3 hours to marinade but they were perfect and full of flavour.
I served them with your lemon/parmesan/cabbage salad which was awesome.
https://www.recipetineats.com/lemon-parmesan-cabbage-salad-with-grilled-chicken/
Can’t wait for leftovers today, thanks again Nagi.
I’m so pleased to hear that Barb! Thank you for letting me know! N xx
It just “wouldn’t be cricket” if an Aussie girl didn’t eat “Aussie lamb”. We regularly have BBQ’s all year round, but now I must say I love your idea of adding in the red wine vinegar. I think we’ll have to make this for our New Years Day BBQ. Thanks Nagi for another fab recipe.
That’s so true Josephine!!! Aussie lamb, party pies and lamingtons. Amen! 🙂
Happy New Year 2017
HAPPY NEW YEAR to you too Ratfai! 🙂 N x
I grew up on leg of lamb stuffed with slivers of garlic. Adding rosemary to that would be wonderful. I rarely buy lamb chops (they are not readily available here), and the last times I got them I coated them with herbs. That wasn’t real practical, so I think next time I find lamb chops I’ll have to use your recipe. 🙂
Oooh yes! Where you are incisions? That’s how I do my lamb shoulder!
Incisions are all over, wherever, on the outside. It’s so simple, but makes such flavorful meat.
Ahh YES to that!
Love lamb and just got 100% Red Wine Vinegar from a 102-year-old vineyard in California. Can’t wait to cook these New Years day with blackeyed peas! Thanks.
Cheers,
Allan from New Orleans
Hi Allan from New Orleans! I LOVED my time in NO 🙂 Love the idea of having lamb with black eyed peas. Happy New Year to you!!
Excited to make this…We love Austrailian lamb in my house….
Glad to hear that!! 🙂 N xx Happy New Year!
Reading the content of the current responses I am SO glad I am an Australian gal: lamb chops and garlic and rosemary natch [you DO have a large bush outside your kitchen door, don’t you 🙂 ?] Lamb has to be marinated [even mutton most often: and I DO love the gamey taste of the older meat!!!]. Now, oft cooking for just self, I find no reason to fire up the barbie: surely everyone has one of these serrated grill pans one can use atop any kind of hotplate: fast and easy with just the same flavour and just a wipe of the pan after!!! Much healthier also . . . Dozer: hope you are not frustrated – I mean THEY have gone UP and have as yet to come DOWN! long wait buddy 🙂 !
Ba ha ha! You crack me up Eha!!! Glad you concur re: lamb and rosemary!!! Happy New Year! N xx
I prefer a rack of lamb. Mmmm, so good! And, they look pretty served up on a plate.
I may try lamb chops with your recipe and see how I like it. They are cheaper, for sure. Oh, and rosemary is a must!
I LOVE racks of lamb too! They are just soooooo expensive here!!! 🙁
We love our lamb and our leg of lamb comes from Australia. Now, I have to say I’ve never had strong tasting lamb. Mutton, yes!! Yuck! Wet wool is what I think of. But I’ll try your marinade on our lamb the next time we make it. We like to grill our lamb — even leg of lamb. I have to ask . . . where was Dozer when you were plating the lamb? Have a Happy New Year!!
You use Aussie Lamb?? ???
I’ve tried red wine as a marinade and it too works well with lamb.
You know, I’ve never tried red wine in a marinade for lamb! I think I assumed it wasn’t strong enough 🙂 I will try it!
Lamb is my favorite meat to cook, and it’s the best that I cook. You just gave me a fantastic tip with the red wine vinegar. I will add it the next time. The chops look so amazingly good!
I bet you do a MEAN lamb! What’s your favourite way with lamb? 🙂 N xx
My favorite way is the boneless leg of lamb with Ras Hanout, Eggplant, garlic, salt, pepper, lentils, red onions. All these ingredients in the pressure cooker. You will get a tender lamb and the eggplant with the lentils will make a delicious thick sauce.
OMG….that is absolutely 10000% my type of food! That sounds absolutely incredible Carlos! Is the recipe on your site? Is there a name for it?
Hello Nagi – I don’t have it on the Spoonabilities yet. I have done with two variations with two of our products: Morrocan Date Sauce and Toasted Cumin seed oil. I will send you the recipe by email for you to try. Let me know how come out. 🙂
Thanks so much Carlos! 🙂
I have never had lamb chops before but this just looks amazing and I am a sucker for grilled meat! I think we will be having this over the long weekend.
Hope do try it Jenn! Lamb chops are SO good! N xx
Hi Nagi! We absolutely love lamb and buy it whenever we find it. Loin lamb chops are a favorite, but rarely available here, leg of lamb in usually what I can get. Rosemary in my opinion is a must for lamb (and pork). I have a leg of lamb in the fridge that I’m going to roast for New Year’s Day and I always make smashed potatoes and peas as sides, along with our homemade mint sauce! And I always make lamb stew with the leftovers. 🙂
Oh Dorothy! I bet you make an AMAZING leg of lamb 🙂 I hope to share one with you one day! Lots of hugs and kisses – from both me and Dozer, to both you and Gary. N xx