Grilled Lamb Chops

Raphe Reeves


These lamb chops are very tender and they have a great taste. Not "gamy" at all. Pick'm up @ The Butcher Shop in Franklin, Tn.

Wine selection: 2007 Luchador Shiraz (aka Syrah) from Australia.$17
This wine has dark fruit (like blackberry) on the nose, very mild tannins, smoky-oak on the mid-palate and a hint of spiciness with a nice finish. It pairs very well with the full flavor of the lamb chop. Other options could be a Red Zinfandel or a Syrah/Grenache blend. Cheers to all...


★★★★★ 2 votes

20 Min
10 Min


  • pinch
    olive oil, extra virgin (garlic infused)
  • pinch
    crushed rosemary
  • pinch
    kosher salt
  • pinch
    cracked black pepper
  • pinch
    minced garlic

How to Make Grilled Lamb Chops


  1. Allow 2 - 3 chops per person.
  2. Apply a light coat of EVOO on the chops. Afterwards, just put a "pinch" of each of the ingredients above on each side of the chop.
  3. If time permits, leave the rub on the chops overnight in the refrigerator. Remove from refrigerator a couple hours prior to grilling to allow the meat to come back to room temp for even cooking.
  4. My grille heat was @ 450 degrees. I grilled them for 4 - 5 mins on each side and it produced a very nice med-rare. Adjust cooking time for your individual preference.

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