Seared Rosemary Mint Lamb Chops

Char-Broil® All-Star David Olson is a big fan of the warmer months – and fortunately for us, he has a talent for creating light and fresh summer recipes that are amazing on your Char-Broil® grill – and even better at a sultry summer backyard barbecue.

This recipe for Rosemary-Mint Lamb Chops features a flavour punch with a unique combination of herbs that many of us can find in a backyard garden – or are plentifully available at your nearest grocer. Just a few simple steps and you’ll be enjoying the sizzle of summer!


¼ cup fresh mint, chopped
3 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
3 tablespoons extra virgin olive oil, plus additional for basting
salt and freshly ground pepper to taste
8-12 lamb chops


Lamb chops get a flavour punch with fresh mint, rosemary and thyme.

  1. Combine the mint, rosemary, thyme, garlic and 3 tablespoons of the olive oil in a food processor, pulsing to create a marinade. Season to taste with salt and pepper.
  2. Put the lamb chops in an air-tight container and pour marinade over the chops. Seal and marinate in the refrigerator for 2-4 hours, turning occasionally. Remove from the refrigerator 20 minutes before grilling to allow them to return to room temperature.
  3. Preheat the grill to medium high.
  4. Grill the lamb chops for 4-5 minutes per side for medium-rare; 5-6 minutes per side for medium, basting occasionally with olive oil.
  5. Remove the chops from the grill when the internal temperature is 55°C degrees for medium-rare or 65°C degrees for medium.
  6. Tent under tin foil for 3-5 minutes. Season with additional salt and pepper to taste and serve with a garnish of mint leaves.

NOTE – Don’t let the long prep time alarm you – the chops need to marinate at least 2 hours.