Lamb Chops.

This can be done in as little as 4 hours before you plan to cook or the day before.


  • 8 lamb chops
  • 1 tsp of dried rosemary
  • 1 tsp of cumin
  • 1 tsp of dried basil
  • 1 tsp of dried thyme
  • 1/2 tsp of freshly ground pepper
  • 2 cloves of garlic finely chopped
  • Juice from half a lemon
  • 2 tbs of olive oil
  • 1/2 tsp of cayenne pepper (more if you want extra heat)
  • 3 tbs of balsamic vinegar

Now Cook:

1. Mix all the dry ingredients except the cayenne pepper and mash with your fingers to break up the spices to release their flavour.

2. Put the dry ingredients into a resealable plastic bag and add the remaining ingredients.

3. Poke the lambchops on both sides with a knife so the marinade can be absorbed into the meet.

4. Add the lambchops to the marinade seal and put in the fridge a minimum of 2 hours (overnight is better).

5. Take the bag out of the fridge about an hour before you plan to cook to get the chops to room temperature.

6. Heat the bbq to 325F.

7. Place the chops over indirect heat and cook for 10-15 minutes (for medium/well) flipping them occasionally.

8. You can baste the chops once or twice with the remaining marinade by first boiling the marinade to kill any germs.

9. When the chops are done, remove from the bbq and let rest for 10 minutes.

Hint: serve with my tzatziki recipe, and/or my spicy feta spread recipe