Grilled Rosemary Garlic Lamb Chops with Ladolemono

Grilled Greek Style Lamb Chops with Ladolemono Sauce

5 from 3 votes

Grilled Rosemary Garlic Lamb Chops with Ladolemono

These easy, healthy and delicious Grilled Rosemary Garlic Lamb Chops with Ladolemono are a must-make and the perfect way to celebrate the warmer months.

Prep Time15

Cook Time10

Marinating Time1

Total Time1 25

Course: Dinner, Lunch

Cuisine: Greek, Mediterranean

Keyword: Greek Lamb, Greek Recipes, Grilled Lamb Chops, Ladolemono

Servings: servings

Ingredients

For the Ladolemono:

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
½ teaspoon dry oregano
1/2 teaspoon dry parsley
¼ teaspoon kosher salt
¼ teaspoon freshly-cracked black pepper

For the Grilled Lamb Chops:

8 lamb rib chops
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
3 cloves garlic finely chopped
1 tablespoon finely chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly-cracked black pepper
¼ teaspoon dry red chili flakes

Instructions

For the Ladolemono:

In a mason jar, combine the olive oil, lemon juice, oregano, parsley, salt and pepper. Seal tightly with a lid and shake vigorously until emulsified. Taste for seasoning and adjust with lemon juice, salt and pepper as desired.

For the Grilled Lamb Chops:

In a bowl, combine the lamb chops, olive oil, lemon juice, garlic, rosemary, salt, pepper and chili flakes. Toss to coat, cover and refrigerate 1 to 4 hours.
Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat to 475F). If using a conventional grill, preheat to medium-high direct heat.
Place the lamb chops onto the grill and cook, undisturbed, until grill marks form, around 3 minutes. Flip and cook the other sides until grill marks form and the thickest part of each chop registers 135F for a medium center, around 3 more minutes. Transfer the lamb chops to a serving platter and let them rest at least 5 minutes before serving with the Ladolemono sauce and Spanakorizo (see recipe above).

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