recipe
Seared Rosemary Mint Lambchops
5.0
David Olson is a big fan of the warmer months – and fortunately for us, he has a talent for creating light and fresh summer recipes that are amazing on your Char-Broil® grill – and even better at a sultry summer backyard barbecue. This recipe for Rosemary Mint Lamb Chops features a flavor punch with a unique combination of herbs that many of u...
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Ingredients Serves 8-10 Chops
For the chops
8-12
lamb chops
1/4
cup fresh mint, chopped
3
tablespoons fresh rosemary, chopped
2
tablespoons fresh thyme, chopped
4
garlic cloves, minced
3
tablespoons extra virgin olive oil
 
kosher salt to taste
 
freshly ground pepper to taste
 
additional extra virgin olive oil for basting
Directions
10 Minutes for Prep, 2 Hours to Marinate, 10 Minutes for Cook
1
Combine the mint, rosemary, thyme, garlic and 3 tablespoons of the olive oil in a food processor, pulsing to create a marinade. Season to taste with salt and pepper.
2
Place the lamb chops in an air-tight container and pour marinade over the chops. Seal and marinate in the refrigerator for 2-4 hours, turning occasionally. Remove from the refrigerator 20 minutes before grilling to allow them to return to room temperature.
3
Preheat the grill to medium high.
4
Grill the lamb chops for 4-5 minutes per side for medium-rare; 5-6 minutes per side for medium. Baste each occasionally with olive oil.
5
Remove the chops from the grill when the internal temperature is 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium.
6
Tent under tin foil for 3-5 minutes. Season with additional salt and pepper to taste. Serve with a garnish of mint leaves.
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