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Grilled Lamb Chops with Herb Marinade, Vinegar-Mustard Baste, and Mint and Yogurt Sauce

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  • For the Lamb Chops and Herb Marinade:
    • 8 lamb chops (about 1.5 inches thick)
    • 1/3 cup olive oil
    • 4 cloves garlic, minced
    • 2 tablespoons fresh rosemary, finely chopped
    • 2 tablespoons fresh thyme, finely chopped
    • Zest of 1 lemon
    • Salt and freshly ground black pepper, to taste

    For the Vinegar-Mustard Baste:

    • 1/4 cup olive oil
    • 2 tablespoons sherry vinegar
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic, minced
    • 1 teaspoon fresh rosemary, finely chopped
    • 1 teaspoon fresh thyme, finely chopped
    • Salt and freshly ground black pepper, to taste

    For the Mint and Yogurt Sauce:

    • 1 cup plain Greek yogurt
    • 1/4 cup fresh mint leaves, finely chopped
    • 1 tablespoon olive oil
    • 2 teaspoons honey
    • Juice of 1 lemon
    • 1 clove garlic, minced
    • Salt and freshly ground black pepper, to taste

    For the Grilled Garnishes:

    • 2 lemons, halved
    • A few sprigs of rosemary


  1. Marinate the Lamb:
    • In a large bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper.
    • Add the lamb chops, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Prepare the Mint and Yogurt Sauce:
    • In a bowl, mix the Greek yogurt, chopped mint, olive oil, honey, lemon juice, and minced garlic.
    • Season with salt and pepper to taste. Refrigerate until ready to serve.
  3. Prepare the Vinegar-Mustard Baste:
    • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper. Set aside for basting the lamb chops during grilling.
  4. Preheat the Grill:
    • Preheat your grill to high heat.
  5. Grill the Lamb Chops:
    • Remove the lamb chops from the marinade, letting excess drip off. Discard the leftover marinade.
    • Just before grilling, dip each lamb chop into the vinegar-mustard baste, ensuring each side is well coated.
    • Place the lamb chops on the hot grill. Grill for about 1-2 minutes on one side, depending on your preference for doneness.
    • Flip the chops over and grill for an additional 1-2 minutes for medium-rare, or adjust the time based on how well done you like your lamb.
  6. Grill the Garnishes:
    • While the lamb is resting, place the lemon halves and rosemary sprigs on the grill. Grill them for about 1-2 minutes, just until they have nice grill marks and the lemons are slightly caramelized.
  7. Rest and Serve:
    • Let the grilled lamb chops rest for a few minutes after taking them off the grill.
    • Serve the lamb chops garnished with the grilled lemons and rosemary sprigs. Offer the Mint and Yogurt Sauce on the side for guests to add to their liking.
  • Author: Lucas Krammes
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