Seared Rosemary Mint Lambchops

Seared Rosemary Mint Lambchops

10 mins
2 hrs
10 mins
8-10 Chops

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 find in a backyard garden – or are readily available at your nearest grocer. Just a few simple steps and you’ll be enjoying the sizzle of summer!



  • 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


Step 1 Of 6
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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