Marinated Lamb Chops

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 cup olive oil, plus more for brushing

1/2 cup aged balsamic vinegar 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh rosemary 

1 teaspoon ground cumin 

4 cloves garlic, finely chopped 

1/2 cup chopped fresh mint

16 small lamb chops (about 3 1/2 pounds), Frenched

Kosher salt and freshly ground black pepper 

2 tablespoons lemon zest plus 2 tablespoons juice 


  1. Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
  2. Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
  3. Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
  4. Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
  5. Serve the chops with the reserved marinade.
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