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Grilled Lamb Chop with Rosemary Sauce



  • Current rating: 4.0/5
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1 rating


4 lb. lamb chop without fat
2 1/2 tsp. salt
1 tsp. finely crushed black pepper
1 tsp. finely minced garlic
3 tbsp. olive oil
1 large onion finely chopped
2 cup chicken or mutton stock
1 tsp. rosemary
50 g carrot
50 g celery
1 tsp. butter


  1. 1
    Mix together the 2 1/2 tsp. salt , pepper, garlic and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 30 minutes.
  2. 2
    Preheat an outdoor grill with medium-high heat.
  3. 3
    Remove lamb from the marinade and discard any remaining marinade. Grill to desired doneness, about 2 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
  4. 4
    For the sauce: sauté onion with little oil until brown in color, add chicken or mutton stock, rosemary, mutton demi-glaze (after grilling or oven broiling add a few drops of juice of mutton) cook for 5 minutes and strain with a fine strainer. Keep it in the same pan on a low heat, add butter for a smooth sauce.
  5. 5
    Arrange all lamb chops on serving dish and garnished. Sauce can be served separate or over the chops.

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preparation methods
cuisines Asian, European, Irish, North & South American, Other Asian, Other North American, Other South American
dietary restrictions High Fiber
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