Seared Rosemary Mint Lambchops

Seared Rosemary Mint Lambchops


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 us can...

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Serves 8-10 Chops
For the chops
lamb chops
cup fresh mint, chopped
tablespoons fresh rosemary, chopped
tablespoons fresh thyme, chopped
garlic cloves, minced
tablespoons extra virgin olive oil
kosher salt to taste
freshly ground pepper to taste
additional extra virgin olive oil for basting


Marinate: 2 Hours, Prep: 10 Minutes, Cook: 10 Minutes

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.


Place the lamb chops in an air-tight container and pour marinade over the chops. Seal and marinate in the refrigerator for 2 to 4 hours, turning occasionally. Remove from the refrigerator 20 minutes before grilling to allow them to return to room temperature.


Preheat the grill to medium-high.


Grill the lamb chops for 4 to 5 minutes per side for medium-rare; 5 to 6 minutes per side for medium. Baste each occasionally with olive oil.


Remove the chops from the grill when the internal temperature is 135°F for medium-rare or 145°F for medium.


Tent under tin foil for 3 to 5 minutes. Season with additional salt and pepper to taste. Serve with a garnish of mint leaves.

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