BBQ Rosemary Lamb Chops

BBQ Rosemary Lamb Chops


3 people made this

Lamb chops marinated overnight in rosemary, thyme, garlic, olive oil and red wine vinegar then barbecued. Marinate the night before for a quick midweek meal.


Serves: 4 

  • 1 bunch rosemary, coarsely chopped
  • 5 sprigs thyme, coarsely chopped
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 12 lamb cutlets
  • salt and pepper, to taste
  • mint jelly, to serve

Preparation:10min  ›  Cook:10min  ›  Extra time:8hours marinating  ›  Ready in:8hours20min 

  1. Mix together rosemary, thyme, garlic, olive oil and vinegar. Place lamb in baking dish and pour over the marinade. Allow to marinate in the refrigerator over night, turning lamb a few times.
  2. Preheat a barbecue to hot then oil the grate. Shake of excess marinade and barbecue the cutlets for about 3 minutes per side.
  3. Serve with mint jelly.

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