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Rosemary Mint Grilled Loin Lamp Chops

FostersMarket's picture
Try these quick and easy lamb chops on your next grilling adventure. Perfect when accompanied with Sara's smashed green peas!
  Lamb loin chops 4
  Red wine 1⁄4 Cup (4 tbs)
  Balsamic vinegar 2 Tablespoon
  Mint jelly 2 Tablespoon
  Fresh rosemary 2 Tablespoon
  Fresh mint 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Prepare the marinade by blending red wine, balsamic vinegar, mint jelly, chopped fresh rosemary and chopped fresh mint.

2. Pour the marinade over the lamb chops and season them with black pepper ans sea salt. Put this into refrigerator for about an hour or overnight.

3. Grill the lamb chops over a medum hot charcoal fire. Let the lamb chops cook for 5 minutes per side over the grill. Pour little bit of the marinade over the lamb chops while grilling. Flip over the chops, when the bottom part is nicely browned and repeat the same method of grilling. Check the internal temperature to be 110-120F for being done medium rare.

4. Let the chops sit for 4-5 minutes before serving. Serve the lamb chops with mint jelly or pepper jelly. Little bit of fresh mashed peas will go perfect on the side with this.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
5 Minutes
This rosemary mint grilled lamp chops recipe is perfect for spring time meal or can even make a hit entry to your Easter lunch or dinner party menu. The chef here provides very clear instructions on how to make and marinate lamp chops and also suggests serving it with smashed peas to impress you guest with its nice caramelized flavor.

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