Rosemary Grilled Lamb Chops

Grill up mouthwatering Rosemary Garlic Lamb Chops for your next barbecue or dinner party! Our easy recipe features a delicious marinade with fresh rosemary, garlic, and balsamic vinegar, resulting in tender and flavorful chops that are sure to impress.

Perfect for any meat lover, get the recipe now and serve up a crowd-pleasing dish

Ingredients:

  • 8 lamb chops
  • 2 tbsp fresh rosemary, chopped
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat braai to medium-high heat.
  2. In a small bowl, mix together the chopped rosemary, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.
  3. Brush both sides of the lamb chops with the marinade.
  4. Place the lamb chops on the braai and cook for 3-4 minutes per side, or until they reach your desired level of doneness.
  5. Remove the lamb chops from the braai and let them rest for a few minutes before serving.
  6. Serve the lamb chops hot, garnished with additional fresh rosemary if desired.

Enjoy your delicious and flavorful Rosemary Garlic Grilled Lamb Chops!

Sweet-and-spicy braai lamb chops

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Ingredients

  • 60 ml(2 fl oz) sake
  • 35 g(1¼ oz) gochujang (Korean chilli paste)
  • 1 tbspdoenjang (Korean soya bean paste)
  • 2 tbspmirin
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1½ tsp gochugaru (Korean chilli flakes)
  • 1 tbsp honey
  • 16 French trimmed lamb rib chops (about 85 g/3 oz each)
  • vegetable oil, for grilling
  • roasted sesame seeds, to serve

Directions

  1. In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
  2. Add the lamb chops and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the lamb chops come to room temperature, about 30 minutes.
  3. Preheat a gas or charcoal grill to medium-hot. Lightly brush the grates with vegetable oil. Cut a long strip of foil twice the length of the lamb chop bones, fold it in half and lay it on the grill.
  4. Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
  5. Grill, covered, for about 7 minutes total for medium-rare, or until cooked to your liking, flipping the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and leave to rest for about 5 minutes before serving.

Tandoori Lamb braai chops

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Ingredients

  • Lamb chops – This recipe is for 6 lamb chops, but you will need approximately 2 chops per person.
  • Greek yogurt – Plain and organic is the way to go.
  • Garam masala – You can usually find this in the spice aisle in your grocery store.
  • Turmeric – This spice goes particularly well with lamb. It has a yellow coloring and earthy flavor.
  • Garlic – You can mince them yourself or buy them pre-minced.
  • Ginger – You can find fresh ginger in your produce aisle.
  • Lemon juice – You can use fresh or bottled juice.
  • Paprika – If you want spicier chops, try using a hot paprika. You can find it in your spice aisle.
  • Cayenne Pepper – For that added heat.
  • Salt – To taste.

Directions

LAMB CHOP MARINADE
This simple curry marinade helps to tenderize your lamb chops as well as adding lots of flavor.

  1. Combine marinade ingredients. Combine Greek yogurt, garam masala, turmeric, garlic, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until fully mixed together.
  2. Marinade chops. Pour your marinade into a gallon freezer bag and add the lamb chops. Seal bag and move chops around inside until they are well coated with marinade.
  3. Let chops soak . Place the bag in your refrigerator and let sit for at least 30 minutes.
  4. The longer you marinade your chops, the more flavor they will have.

HOW TO COOK LAMB CHOPS ON THE GRILL

  • Preheat. Heat your grill to 200 C.
  • Prep chops. Take your marinade bag out of the fridge.
  • Remove the chops from marinade and scrape off excess.
  • Braai the chops. Place your chops on grill and grill for 2-3 minutes on each side.
  • Again, this time is for rib chops. If you are using a different cut of chop, your cooking time may vary.

Moroccan Lamb braai chops

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Ingredients

  • 1 kilogram (about 2 pounds) lamb chops
  • 1/4 cup coarsely chopped fresh spearmint leaves
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 to 3 cloves garlic, pressed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne, or hot paprika, optional

Directions

  1. Gather the ingredients.
  2. In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.
  3. Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight. 
  4. Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking
  5. When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
  6. Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
  7. Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.

Garlic & Rosemary Lamb braai chops

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Ingredients

  • 1kg lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil

Directions

  1. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely.
  3. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  4. Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 80C.

Garlic & Rosemary Lamb braai chops

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Ingredients

  • 1kg lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil

Directions

  1. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely.
  3. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  4. Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 80C.

Spiced Lamb Rib braai

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Ingredients

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1.8kg Lamb Ribs
  • 2 tbsp olive oil

Yoghurt sauce

  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped tarragon
  • 1 tsp finely chopped rosemary
  • 1 lemon, rind finely grated, juiced

Directions

  1. Preheat braai to 150°C .
  2. Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
  3. Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
  4. Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
  5. Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
  6. Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.

Garlic & Rosemary Lamb Rib braai

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Ingredients

  • 2 x racks lamb ribs, approximately 700g each
  • 8 sprigs fresh Rosemary, divided
  • 4 garlic cloves, minced
  • 4 tbsp olive oil
  • Salt & Pepper

Directions

  1. Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
  2. Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
  3. Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
  4. Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
  5. Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
  6. Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.

Garlic & Rosemary Lamb Rib braai

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,

Ingredients

  • 2 x racks lamb ribs, approximately 700g each
  • 8 sprigs fresh Rosemary, divided
  • 4 garlic cloves, minced
  • 4 tbsp olive oil
  • Salt & Pepper

Directions

  1. Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
  2. Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
  3. Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
  4. Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
  5. Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
  6. Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.

Lamb Rib braai

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Ingredients

  • 1kg Lamb Ribs
  • 1 tbsp of Sumac
  • 1 tbsp Cumin
  • 1 tbsp Mustard Powder
  • 8 tbsp local runny honey
  • 8 tbsp of Worcester sauce
  • 1/2 tbsp Salt

Directions

  1. Heat your BBQ or oven to a medium heat (180 degrees Celsius)
  2. Separate lamb ribs.
  3. Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
  4. Coat the ribs in half of the glaze.
  5. Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
  6. Serve we a little chilli dipping sauce if you are that way inclined
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