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Grilled Lamb Chops with Roasted Garlic

Grilled Lamb Chops with Roasted Garlic
Grilled Lamb Chops with Roasted Garlic
Con Poulos

Today’s feature is Grilled Lamb Chops with Roasted Garlic. Thyme, garlic, rosemary and a bit of cumin mix with olive oil to create a wonderful marinade for the meat. Garlic heads are oven roasted until sweet and caramelized (about one hour) and then the lamb is grilled simply until medium-rare (about five minutes per side). Create a delicious meal by adding grilled vegetables and White Bean Puree. The author suggests you pair this dish with a Syrah, which goes well with gamey meats. Healthy and joyous eating!

Grilled Lamb Chops with Roasted Garlic (Recipe courtesy Robert Wiedmaier)


  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 thyme sprigs
  • 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
  • 2 teaspoons chopped rosemary leaves
  • ¼ teaspoon ground cumin
  • 8 lamb loin chops
  • Salt and freshly ground black pepper
  • White Bean Puree, for serving


In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

Preheat the oven to 350°F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.

Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree. Serving yield = four servings.

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