Grilled Lamb Chops With Rosemary and Thyme

Southern Kitchen
Lamb Shoulder Chops

Lamb chops absorb the flavors of the marinade quickly and are a nice change from a steak. Marinade recipe is adapted from “Everyday Italian” by Giada De Laurentiis.

Serves: 4

Total Time: 30 minutes


2 cloves garlic

1 tablespoon chopped fresh rosemary

1 teaspoon chopped fresh thyme leaves

2 tablespoon extra-virgin olive oil

8 lamb chops, about 3/4 to 1 inch thick (about 1 1/4 pounds)


Heat a lightly oiled grill to medium-hot.

In a food processor, with the motor running, process the garlic, rosemary and thyme. Add the oil and pulse to combine. Season generously with salt and pepper. Rub the herb mix over the lamb chops and marinate for 15 to 20 minutes.

Season lamb chops with a little more salt and pepper and grill for 4 to 6 minutes per side for medium-rare. Let rest for 5 minutes and serve.