Chargrilled lamb chops recipe

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For a simple treatment like this, your lamb chops need to be top quality. Salt marsh lamb, from the Romney Marsh and Wales, has a wonderful distinct flavour. Or you could try chops from a hogget, which is a 12-month-old lamb (halfway between lamb and mutton). These are really tasty.

  • Yield: 4 Servings


  • 8-12 best end (rib) or loin lamb chops, cut about 3 cm thick
  • sprigs of fresh rosemary
  • olive oil
  • salt and black pepper
How to Make It
  1. Heat a cast-iron ribbed griddle pan until it is very hot.
  2. Season the lamb chops with a few rosemary leaves, salt and pepper. Brush lightly with oil.
  3. Chargrill for 3–4 minutes on each side for a pink chop.
  4. Leave to rest in a warm place for a few minutes before serving.

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