Lamb Chops with Rosemary, Garlic and Lemon - Namibian Hardwood (Pty) Ltd

Lamb Chops with Rosemary, Garlic and Lemon


8 lamb chops
3 cloves of garlic
1 lemon
a few sprigs of rosemary
olive oil

Place the garlic in a pestle and mortar and bash until it becomes a paste. You can add some coarse salt that will help the process somewhat. When it is a soft paste, add some olive oil and mix. Add some lemon juice and you are ready to go. Place  the lamb chops in a Ziploc bag and pour the marinade over it. Close and leave in fridge for at least ½ hour. although overnight is best!
When you are ready to cook the chops, remove from the bag and scrape off the excess marinade. Heat your griddle pan until it is very hot and  grill the chops to perfection. Grill chops about 2 minutes or less per side, turning only once. They will cook quickly and are best if kept at medium-rare or under.


These appetizing chops are best served with a deliciously fragrant Chickpea stew and some creamy polenta/pap!

Source: EasyCooking

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