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Grilled Rosemary Lamb Chops

Our Syrah pairs perfectly with these grilled lamb chops.  Serve with a salad of chopped, fresh, sun-ripened tomatoes, diced red onion, California avocado and crumbled goat cheese drizzled with extra virgin olive oil and sprinkled with sea salt and pepper. 

Feel free to grill these chops on a gas grill, they will turn out great either way.  Cheers!

Recipe from
Yield: Serves 4


3/4 cup balsamic vinegar
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary or 3 teaspoons dried
6 garlic cloves, minced
1 teaspoon ground black pepper
12 1-inch-thick loin lamb chops, fat trimmed
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

    Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
    Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

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