Weeknight Lamb Chops

This week I am sharing a recipe from the American Lamb Board for their yummy lamb chops! If you'd like to watch their video for this recipe follow this link! Seriously, lamb chops are so tasty - and they are perfect as a weeknight meal since they cook so quickly. 

Recipe provided by | Delicious Contents


4 lamb rib chops, about 1-inch thick
3 cloves garlic, grated
2 lemons, zested (juice of 1 reserved)
2 dried chile de arbol, chopped
2 sprigs rosemary, leaves removed and stem discarded
2 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
½ cup olive oil
½ teaspoon kosher salt


Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. In a medium bowl, mix together the garlic, lemon zest, lemon juice, chile de arbol, rosemary, Dijon, coriander, olive oil, and salt until combined. Coat the lamb chops with the marinade and let sit for 10 minutes. (Alternatively, the lamb chops can be marinated overnight.)

Grill the lamb chops over high heat for 5 minutes, until they are golden brown and charred. Turn and cook about 5 minutes longer or until they have an internal temperature of 145°. Let the chops rest 10 minutes before serving.