Grilled Rosemary, Mint & Garlic Rack of Lamb

Fresh and fragrant with bright robust flavours, this lovely marinade of fresh garlic, rosemary, mint and olive oil must be one of the perfect partners with grilled lamb chops. Carving a rack of lamb into individual or double chops, then allowing the meat to marinate for a while before grilling, lets the flavours develop to produce a tender, juicy and robust summertime feast. Set on the grill for only 3-4 minutes per side for single chops, and 6-8 minutes for double, the lamb is pink and juicy perfection. Served on a platter garnished with fresh garden herbs, sliced lemon and a bowl of homemade tzatziki, these plump lamb chops are positively easy and delicious on a hot summer evening.

Marinated lamb chops cooking on the grill

Grilled Rosemary, Mint & Garlic Rack of Lamb
Serves 2

1 1/2-pound Ontario rack of lamb, trimmed and sliced into double chops
2 tbsp extra-virgin olive oil
1 tsp Maldon salt
1/4 tsp freshly ground black pepper
1 tbsp minced fresh garlic
2 tbsp minced fresh rosemary
1 tbsp minced fresh mint


In a food processor, blitz all of the ingredients for the marinade to form a thick paste, then pour into a baking dish large enough to fit all the chops in a single layer. Turn each of the chops in the marinade until well coated, and leave to marinate for 10 minutes.  

Preheat the outdoor grill on high. Place the lamb on the grill fat side down first to sear the meat, about 5 minutes, then turn the lamb over and continue to roast on each side an additional 10-15 minutes or until internal temperature reaches 120° for medium rare. To serve, arrange the lamb on a platter with a garnish of fresh herbs and a bowl of homemade tzatziki.