Rosemary Grilled Lamb Chops

  • Yield: 8 servings


8 rib lamb chops
1teaspoon coarse sea salt
1teaspoon freshly ground black pepper
2tablespoons extra-virgin olive oil
8sprigs fresh rosemary, about 4 inches long


  1. Preheat a charcoal grill to a high temperature.
  2. In a large bowl, toss together the lamp chops, salt, pepper, olive oil, and rosemary sprigs.
  3. Let stand for 10 to 15 minutes. Lay the lamb chops on the hot grill and cook 3 minutes on each side for rare, 5 minutes on each side for medium. Remove and serve immediately with a green salad.

From Paris to Provence: Childhood Memories of Food & France by Ethel Brennan and Sara Remington/Andrews McMeel Publishing, LLC


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