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I am always trying to mix things up for dinner. I like to rotate my meals, not only for variety but also to increase the amount of micronutrients. It has been a while since I have cooked lamb chops, and with my parents in for a visit this weekend, I thought they were the perfect thing to add to our menu.

Lamb is an excellent source of protein, and vitamins and minerals like zinc, iron and B12. Lamb chops are also delicious and really easy to cook on the grill. This is an easy weeknight dinner or would be a great meal to serve when you have company over on a weekend! The Greek Salad is not only a perfect accompaniment to lamb, but would be great with chicken, salmon or steak, too!


For the Lamb Chops:

6-8 lamb chops, bone in

1/4 cup olive oil

2 cloves garlic, minced

4 tbsp red wine vinegar

1 tbsp dijon mustard

2 tbsp fresh chopped rosemary

1 tsp sea salt

fresh ground pepper


In a large bowl, combine olive oil, garlic, vinegar, mustard, rosemary, salt and pepper. Whisk until smooth. Place lamb chops in a large zip lock bag or bowl. Pour marinade over the lamb chops, and place in the refrigerator for 2-4 hours.

Preheat the grill. Once the grill is hot, turn the temperature down to medium. Place the lamb chops on the grill, and cook for 8-12 minutes, turning frequently, until brown on the outside and desired temperature inside is reached.

Serve with Greek Salad. Enjoy!

For the Salad:

1 head romaine lettuce, washed and chopped

1/2 cup grape tomatoes, chopped in half

1/2 medium cucumber, chopped

1/2 cup black kalamata olives

1/4 cup caperberries

2-3 oz crumbled sheep’s milk feta

For the dressing:

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tbsp dijon mustard

1 tbsp fresh chopped oregano

salt and pepper


In a large salad bowl, add all salad ingredients. In a small bowl, or jar, combine all ingredients for the dressing. Shake or whisk well. Add extra salt and pepper to taste. Pour the dressing over the salad and toss to coat and mix well. Serve on the side of lamb chops. Enjoy!