• Barbecued Rosemary Lamb Chops

    rosemary grilled lamb chops

    Serve with a side salad for a lunch time barbecue or vegetables for a family dinner meal


    • 8-12 loin lamb chops, fat trimmed
    • 4 cloves garlic, peeled
    • 1 small bunch fresh rosemary
    • 1 small bunch fresh thyme
    • cayenne pepper
    • 4 tablespoons extra virgin olive oil
    • salt and pepper


    1. Combine garlic, fresh rosemary, fresh thyme and a pinch of cayenne pepper in a food processor or blender. Pulse until combined
    2. Add olive oil and mix until the mixture becomes a paste
    3. Rub mixture on each side of the lamb chops and allow to marinade for at least one hour (or overnight for a fuller flavour)
    4. Remove chops from refrigerator half an hour before you plan to cook them to allow them to come to room temperature
    5. Heat your barbecue grill to a medium heat and grease the grates with a small amount of olive oil
    6. Cook your chops turning only once. Also cook with the lid closed if possible
    7. Season with salt and pepper prior to serving