Grilled lamb chops
Let them marinate for at least 4 hours and grill them preferably on a charcoal grill!
If you do not like oregano, you can replace it with rosemary, fresh herbs work great instead of dried ones. Grill for 3-4 minutes on each side.
Served with french fries, a Greek salad and a cold beer, this chef is happy.
More dishes for the grill:
Beer can chicken
Bacon Explosion
Tips and variations
- Use fresh lamb chops and let them sit at room temperature for 30 minutes before grilling for more even heat distribution.
- Pat the meat dry with kitchen paper and brush with oil before grilling for the best crust and caramelisation.
- Rest the lamb chops for 5 minutes after grilling so the juices redistribute evenly and the meat stays juicier.
🍷 Wine tips
Cabernet Sauvignon — Grilled lamb chops are classic red-meat territory that calls for a full-bodied red. Cabernet Sauvignon from Bordeaux or California provides the perfect match with tannins and dark fruit. Syrah from the Rhône or Malbec from Argentina are equally excellent.
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Ingredients
Method
- Blanda alla ingredienser i en stor skål och låt kotletterna marinera i minst 4 timmar.
- Tänd grillen – kolgrill är att föredra, men gasgrill fungerar också utmärkt.
- Torka av oljan från kotletterna innan du lägger dem på grillen för att undvika uppflammande lågor.
- Grilla kotletterna 3–4 minuter på varje sida. Det beror helt på värmen i din grill.
- Servera med pommes frites och en god sallad.
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions about grilled lamb chops
At least 30 minutes, but 4-8 hours in the refrigerator gives deeper flavor. Avoid marinating longer than 24 hours.
Pink: 58-60 degrees C, medium: 63-65 degrees C. Most prefer lamb chops pink for the juiciest result.
Absolutely – sear in a cast-iron pan on high heat for 2-3 minutes per side with butter, garlic and thyme, basting constantly.