Finger Lickin' Lamb Chops


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Yes, these chops really are that good!

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Serving Size / Yield

4 servings


  • 1/4 C. olive oil
  • 2 garlic cloves
  • 1 Tbs. chopped rosemary
  • 1 tsp. chopped thyme
  • 8 rib lamb chops, about 1-inch thick, trimmed
  • salt
  • pepper

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In a small bowl, stir the oil, garlic herbs and salt and pepper to taste, together. Brush the mixture over the lamb. Cover and refrigerate for 1 hour. Preheat grill. Scrape off some of the marinade. Grill the chops until browned and crisp, 5 minutes. Turn chops over and cook until browned for another 5 minutes. Serve hot.

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