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Grilled Lamb Rib Chops with a Rosemary & Sage Crust

Sarah Jay

Servings: 4

Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut about 1/2-inch thick.


  • 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
  • 3 Tbs. loosely packed medium-finely chopped fresh rosemary
  • 1-1/2 Tbs. loosely packed medium-finely chopped fresh sage
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 12 bone-in lamb rib chops, 1/2-inch thick
  • Olive oil for coating the grill rack

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 100
  • Sodium (mg): 560
  • Carbohydrates (g): 1
  • Fiber (g): 1
  • Protein (g): 22


  • Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.

  • When you’re ready to cook the chops, prepare a charcoal grill so it’s medium hot, or heat a gas grill to medium high. Scrub the grate clean with a brush and oil it lightly. Use tongs to carefully set the chops on the grill. Cook until the herbs are deep brown but not charred and the meat is medium rare, 3 to 5 min. per side. If there are flare-ups, move the chops to another part of the grill. To test for doneness, bend or cut into the chops next to the bone and check for medium-rare meat. Transfer to a warm platter and let rest in a warm place for 5 min. before serving.


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