Grilled Lamb Chops with Herb Sauce

Updated: Aug 19, 2019


Get out of the kitchen and fire up the grill because there are lamb chops to cook. My family loves lamb, so I like to grill it during the summer months. I'm always trying to come up with new ways to season the meat to keep things exciting. In this version, I made a wet marinade of onions, garlic, and two kinds of paprika. Once grilled I topped the chops with a mixed herb sauce of mint: parsley and rosemary. So easy to prepare and so delicious this recipe is a winner.


Ingredients for Grilled Lamb Chops with Herb Sauce:


Lamb Chops:

4-5 pounds loin lamb chops

3 cloves garlic

1 large onion

4 teaspoons olive oil

2 teaspoons smoked paprika

1 teaspoon sweet paprika


Herb Sauce:

4 cups mint leaves

1 cup parsley leaves

2 sprigs rosemary leaves

3 tablespoons white wine vinegar

2 tablespoons olive oil

1 tablespoon honey


Time-Saving Tip: The marinade and sauce can both be made in advance and refrigerated.



Let's cook.


Blend the garlic, onions, paprikas, and 4 tablespoons olive oil.


Place the lamb in a bowl and mix with the marinade. Cover and refrigerate for 4-6 hours.


While the meat marinates, add the sauce ingredients to a food processor; process until nearly smooth. I like to see small pieces instead of a smooth puree.


Coat the grill with cooking spray and preheat to medium-high heat. Shake off the excess marinade and place the lamb on the rack. Turn once you see beautiful grill marks; cook a few more minutes until the desired doneness.



They're ready! Look how delicious they look. The smokiness of the paprika complemented by the herb sauce is delicious. Serve with salad and some couscous, and you have an incredible meal.


Enjoy!


Grilled Lamb Chops with Herb Sauce:

main dish

  • Lamb Chops:

  • 4-5 pounds loin lamb chops

  • 3 cloves garlic

  • 1 large onion

  • 4 teaspoons olive oil

  • 2 teaspoons smoked paprika

  • 1 teaspoon sweet paprika


  • Herb Sauce:

  • 4 cups mint leaves

  • 1 cup parsley leaves

  • 2 sprigs rosemary leaves

  • 3 tablespoons white wine vinegar

  • 2 tablespoons olive oil

  • 1 tablespoon honey

  • Blend the garlic, onions, paprikas, and 4 tablespoons olive oil.

  • Place the lamb in a bowl and mix with the marinade. Cover and refrigerate for 4-6 hours.

  • While the meat marinates, add the sauce ingredients to a food processor; process until nearly smooth. I like to see small pieces instead of a smooth puree.

  • Coat the grill with cooking spray and preheat to medium-high heat. Shake off the excess marinade and place the lamb on the rack. Turn once you see beautiful grill marks; cook a few more minutes until the desired doneness.

  • Time-Saving Tip: The marinade and sauce can both be made in advance and refrigerated.

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