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THYME GRILLED LAMB CHOPS

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DELICIOUS

Description

Growing up in South Africa, I looked forward to the weekend braais (barbeques). Nothing could top the taste of grilled lamb chops.

So simple and delicious, that they are one of my favorite things to cook and eat. They take no time at all to grill.

The lemon juice, garlic and thyme give the meat a sensational taste. They can be marinated a day ahead.

I would allow for 3 to 4 chops per person…. Now don’t forget to invite me for dinner

xxx Chef MM

THYME GRILLED LAMB CHOPS

US (Imperial)

Print Ingredients

16 lamb rib chops

2 large garlic cloves

3 TBS chopped thyme

1 tspn dried oregano

3 TBS mustard

1/4 cup freshly squeezed lemon juice (2 lemons)

½ cup good olive oil

1 ½ tspn salt

1 tspn black pepper

InstructionsPlace the garlic, thyme, oregano, mustard, 1 ½ tspn salt and 1 tspn of pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice and olive oil and combine.

Place the chops in a large ziplock bag. Pour the marinade over the chops and massage to coat. Refrigerate for at least 2 hours but preferably overnight.

Bring the chops to room temperature. Heat the grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side.

Remove and cover tightly with foil. Allow to rest for 10 minutes. Serve alongside some sweet potatoes, corn or a salad

SERVES 4-5

EU (Metric)

Print Ingredients

16 lamb rib chops

2 large garlic cloves

3 TBS chopped thyme

1 tspn dried oregano

3 TBS mustard

1/4 cup freshly squeezed lemon juice (2 lemons)

½ cup good olive oil

1 ½ tspn salt

1 tspn black pepper

InstructionsPlace the garlic, thyme, oregano, mustard, 1 ½ tspn salt and 1 tspn of pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice and olive oil and combine.

Place the chops in a large ziplock bag. Pour the marinade over the chops and massage to coat. Refrigerate for at least 2 hours but preferably overnight.

Bring the chops to room temperature. Heat the grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side.

Remove and cover tightly with foil. Allow to rest for 10 minutes. Serve alongside some sweet potatoes, corn or a salad

SERVES 4-5

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