Italian Herb Lamb Chops

If you only eat meat occasionally (one of the knacks of lowering cholesterol and getting healthy), you want to make sure that when you do eat it, it is as tasty and delicious as possible; and this recipe definitely qualifies... It's quick and easy to make, with a garlicky, herby flavour that comes from marinating the lamb for as long as you can in a simple combination of garden herbs, garlic and chilli. These barbequed or griddled chops would be perfect with some roasted potatoes and a side salad of watercress, red peppers and black olives...


  • Lamb Chops
  • Rosemary
  • Thyme
  • Oregano
  • Parsley
  • Garlic
  • Lemon Zest
  • Fresh Chilli

Wash lots of fresh herbs – here I used a big handful of Rosemary, another of Oregano and another of Thyme.  Use the leaves rather than the really twiggy bits of the herb plant…

Whizz the Herbs up in a food processor with 5 – 8 peeled cloves of Garlic; the zest of half a Lemon and a little fresh Red Chilli and a little drizzle of Olive Oil

Smother the Lamb Chops in the marinade and rub it in all over to ensure the chops are coated properly

Refrigerate for at least an afternoon – overnight if possible; and remove from the fridge for an hour or so before you BBQ or cook them

You could BBQ, griddle or fry these chops – give them 10 minutes or so on each side OR cook them until they are nice and brown on the outside and cooked as you prefer them on the inside (I like my Lamb a little pink, but you might prefer it more rare, or better cooked?!)

Rest the Lamb Chops before serving with some Mint Sauce and Roasted Potatoes…

[To make Mint Sauce - use several handfuls of fresh Mint; wash them and put the leaves in a jug with a pinch of Sugar, 2 tbsp of boiling water and 1 tbsp White Wine Vinegar.  Leave for half an hour before serving with the Lamb]

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