Grilled Lamb Chops


8 lamb loin chops
Kosher or sea salt
Freshly ground black pepper
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
12 kalamata olives, pitted and roughly chopped (optional)
Fresh mint, parsley, and basil (1 bunch each)


Season chops generously on both sides with salt and pepper. In a zip-top bag, combine garlic, olive oil, and herbs; then add chops and seal. Let chops marinate at least 30 minutes, up to overnight.

Heat grill to medium-high. Arrange lamb on grill directly over heat and cook 3–5 minutes on each side for rare or 5–7 minutes for medium-rare. Remove chops from grill and let rest 5 minutes.

Arrange half of herb sprigs on serving platter; lay chops on top and toss with olives. Nestle remaining sprigs between and around chops.


6 to 8 servings

Preparation Time

25 Minutes

Total Time

55 Minutes

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