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.
I love marinating lamb chops and this herby one is a favourite alongside Greek Marinated Lamb Chops. Fire up the BBQ or cook this on your stove!
Grilled Lamb Chops
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.
So when I make grilled lamb chops, I like to marinade them to tenderise and infuse with flavour!
Lamb Chop Marinade
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).
JUICY lamb chops!
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?
Try these on the side for a summer grill out
- Avocado Corn Salad
- Pasta Salad with Sun Dried Tomatoes
- Israeli Couscous Salad
- Easy Soft Flatbread
- Juicy Greek Salad
- Macaroni Salad
And for something different, try a starter of Gozleme Turkish Stuffed Flatbreads – brilliant on the BBQ!
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.
My favourite back-pocket marinades
These are the ones I use over and over again, made with pantry staples with lots of sub options!
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Rosemary Garlic Grilled Lamb Chops
Ingredients
- 600 - 800 g / 1.2 - 1.6lb lamb chops (4 - 8, depending on size)
- Oil , for cooking, if required
Marinade
- 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
Instructions
- 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.
- 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).
- 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.
- Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
- Serve with sides of choice!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dolphin spotting!! (His big head is in the way so you can’t see them).
Delicious! I prepared this recipe and dm cooked a couple of chops on the bbq last weekend. We just finished the last of the chops tonight and they were soo good! Thank you so much for this recipe Nagi! This will become my go to lamb chop recipe! 😉
I’ve made this Lamb recipe 4 time’s and love it! Of course the sides been different each time but the rosemary mashpotato or bake rosemary potatoes seems to go great with this recipe
Is there a difference between a lamb chop and a lamb loin chop
Yummy!!! I would not even say it’s a marinade as the flavor marries beautifully with the lamb. It compliments it and just take it a notch up! Clean plates all around! Thanks Nagi!
Hi Nagi,
Would appreciate a little help here. I have a lamb leg slice – can I use this recipe? Also, I do not have Red wine
Vinegar, can I substitute it with rice wine/ white or cider?
Thanks.
They were so yummy, I was afraid it might be too vinegary, but it was well balanced with the honey. Shouldn’t have doubted you, Nagi. 🙂
Awesome!! N x
The marinade is awesome. I used 1 tbsp balsamic vinegar and it turned out good. We had it with carrot salad..will make it again…
Sounds great Remi! N x
Absolutely beautiful, my goodness, the best tasting lamb chops I have had. Thank you once again Nagi, you are my go to with everything I prepare, so so tasty
You’re so welcome Meaghan, thanks so much for taking the time to let me know! N x
If I use the oven broiler how long should I cook?
Hi Nagi, Can i use balsamic vinegar instead of red wine vinegar? I dont have red or white wine vinegar on hand.
I think you’ll find it’s a bit strong. Use about half the amount called for! N x
Really good – I’m not fond of herbs so left the thyme out. I use chump chops by choice and we thoroughly enjoyed the meal.
I’m so glad you loved it Sue ❤️
Nagi this marinade is really beautiful. I felt like after I ate my lamb cutlet I was thinking ‘where have you been all my life?’
I will be using this marinade again and again!
I am so excited over such a simple marinade but it is really that good!
Big Thumbs Up 👍Thankyou x
Yes! You don’t need lots of fancy ingredients to make delicious food, I’m so glad you loved it Cathy ❤️
Nagi I don’t have red wine vinegar can I use white wine vinegar instead?
Hi Anita, Sherry vinegar would also work here but if you don’t have it, sub with 2 tbls white wine vinegar.
Easy, and never disappointing. Another excellent recipe. Thanks Nagi
You’re so welcome Moira
Hello Nagi, I love your recipes and they are so easy to follow. Thank you so much for making my dorm life tasty and fun haha! So I want to try this lamb chops recipe but since i live in student dorms i do not have the right utensils to cook with. Will it come out nice even if i just use a frying pan instead?
That will be fine Denzhe!
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! 🙂