Grilled Rosemary Garlic Lamb Chops

Inspired by Mediterranean cuisine, particularly Greek culinary traditions, this recipe features lamb chops marinated with rosemary and garlic, grilled for a smoky flavor, and paired with Ladolemono—a classic Greek sauce made from olive oil and lemon juice.

Roasted lemon potatoes and grilled asparagus complement the dish with their rustic, citrusy, and fresh flavors.

It's grilling season, so this modern adaptation blends traditional Mediterranean ingredients and techniques with contemporary grilling, creating a harmonious and flavorful meal perfect for gatherings and special occasions.

Ingredients:

For the Lamb Chops:

8 lamb chops

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons olive oil

Salt and pepper to taste

For the Ladolemono Sauce:

½ cup extra virgin olive oil

¼ cup fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

For the Roasted Lemon Potatoes:

2 pounds baby potatoes, halved

¼ cup olive oil

Juice of 1 lemon

1 tablespoon fresh rosemary, chopped

Salt and pepper to taste

For the Grilled Asparagus:

1 pound asparagus, trimmed

2 tablespoons olive oil

Salt and pepper to taste

Instructions:

Preheat your grill to 375°F

Marinate the Lamb Chops: In a bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 30 minutes.

Prepare the Ladolemono Sauce: In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.

Prepare the Roasted Lemon Potatoes: In a baking dish, toss the halved baby potatoes with olive oil, lemon juice, chopped rosemary, salt, and pepper. Place in the grill for 25-30 minutes, or until the potatoes are golden and tender, stirring halfway through.

Grill the Lamb Chops: Place the lamb chops on the grill and cook evenly per side until they reach the desired doneness

Grill the Asparragus: Toss the asparagus with olive oil, salt, and pepper and place on the grill alongside the lamb chops for the last 8-10 minutes of grilling, turning occasionally until tender and slightly charred.

Arrange the grilled lamb chops on a serving platter, drizzle the ladolemono sauce over the lamb chops and serve with the potatoes and and grilled asparagus on the side.

Recommended wine pairing: Syrah, 2020 | Château de Saint Cosme, France. Its bold flavors and firm tannins complement the savory and aromatic lamb chops perfectly. Available at A Matter of Taste