Fire up the barbecue for this simple grilled lamb chop recipe packed with flavour, thanks to the generous amounts of fresh herbs in the marinade. Add some crusty bread and your favourite salads, and you’ve got a gourmet feast that makes a backyard barbecue something special.
- 8 -10 lamb chops
- 3 cloves garlic, minced
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh rosemary leaves, finely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Lemon wedges and rosemary sprigs to serve
1. Whip up your marinade
In a small bowl, whisk together the garlic, mint, rosemary, olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper, and your marinade is ready for the lamb.
2. Massage your chops!
Place the lamb chops in a shallow dish or a ziplock bag. Pour the marinade over the lamb and massage it into the meat so it’s coated all over. Cover the dish with plastic wrap or seal the bag and refrigerate for at least two hours (or overnight if you’re organised) to let the flavours infuse.
3. Fire up the barbie
Preheat your BBQ to a medium-high heat.
4. Get ready to grill
Remove your lamb chops from the marinade and shake off any excess (keep the marinade for basting while your lamb is cooking). Place the chops on the barbecue and grill for around four to five minutes, turning halfway if you like your meat medium-rare (recommended) or longer if you want it well done. During the last minute of grilling, brush the lamb chops with the leftover marinade, giving the meat a delicious glaze.
5. Take a break
Your lamb chops are now done, but they need to rest for a few minutes. Take them off the grill and cover them with tin foil.
6. It’s time to eat
A squeeze of lemon over your chops will add an extra zing, and you can even garnish with more freshly chopped mint and rosemary.