Top | Main Dishes

Grilled Lamb Chops

(recipe, Carrie Floyd)

primary-image, l


Here, a simple marinade complements the flavor of grilled lamb. This is easy and delicious summer fare.


  1. 6 bone-in lamb loin chops (each about ¾ inches thick), trimmed of excess fat
  2. 1 fat garlic clove, crushed or minced
  3. 1 lemon, zested and juiced
  4. 2 Tbsp. minced fresh oregano (or substitute 2 tsp. dried oregano)
  5. 1 tsp. freshly ground black pepper
  6. 1 tsp. coarse sea salt
  7. 1 Tbsp. olive oil


  1. Place the lamb chops in a shallow dish.
  2. In a small bowl, mix together the rest of the ingredients to form a wet paste. Smear the paste on both sides of the lamb chops and leave to marinate, at room temperature, for 1 hour.
  3. Prepare a charcoal fire (or preheat the gas grill). Spread the coals when they are covered in a white ash.
  4. Grill the chops, 3 to 4 inches from the heat source, for 4 to 5 minutes on each side or until the internal temperature (of an instant-read thermometer) reads 110 to 120 degrees (for medium rare). Let rest for a few minutes before serving.