BBQ lamb chops with rosemary

These chops are perfect to introduce children who would not eat anything else than chicken nuggets to more sophisticated flavors. It is perfectly all right to eat lamb chops with your finger, once they have cooled enough to handle.


12 lamb (1 inch thick lamb chops, trimmed)
6 T olive oil (extra virgin olive oil)
3 T juice (lemon juice)
3 T rosemary (fresh leaves)
6 clv garlic (peeled, minced)
3⁄4 c vinegar (balsamic vinegar)
  seasoning (salt and pepper to taste)


Arrange lamb chops in a single layer in a glass dish. Mix vinegar, oil, lemon juice, rosemary and garlic in a small bowl. Season with salt and pepper. Pour the marinade over the lamb chops, cover and refrigerate. Allow to marinade for at least 4 hours. Turn the chops occasionally.

Place the lamb chops on the BBQ, season with salt and pepper and cook to your taste, turning once. Use the marinade to baste the chops for extra flavor and moisture.

Serve immediately with potatoes and vegetables.

Total time
30 minutes
Cooking time
Preparation time
4 servings


Substitute 3 tablespoons fresh rosemary leaves with 3 teaspoons dried rosemary.

The preparation time does not include marinating time.

Cooking time would be around 10-15 minutes on the grill.