Garlic rosemary marinated lamb chops


  • 4 Lamb Chops
  • Fresh rosemary
  • Lemon Zest
  • 2 tsp Garlic paste
  • 4 tbsp Olive Oil
  • 1 tbsp Sugar
  • Salt and pepper to taste


  • If using fresh rosemary, remove the leaves and chop them.
  • Stir together lemon zest, garlic paste, fresh or dried rosemary, olive oil, sugar, and salt and pepper to taste in a small bowl.
  • Rub chops with marinade.
  • Place in refrigerator in a freezer-lock bag for 1 hour or overnight.
  • Preheat griller.
  • Grill lamb chops on rack of grill about 20 cms from heat for 3 to 4 minutes on each side for medium-rare meat, or 4 to 5 minutes on each side for well-done meat.
  • Tips:

    To zest a lemon, either grate the peel using a fine grater or take off strips of peel with a zester or vegetable peeler, then mince finely. Take care to remove only the yellow peel of the lemon and not the bitter white pith.

    To mash garlic, chop it roughly, then pound in a mortar with a pinch of salt until you have a paste. If you don’t have a mortar, sprinkle salt on the coarsely chopped clove, then chop finely. Use the side of the knife to press down and smear the garlic every once in a while as you chop it. The paste will be rougher, but it will work.

    Serves 4

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