Herb Grilled Lamb Chops with Tomatoes and Mushrooms

Prep time: 20 minutes | Cook time: 25 minutes | Servings: 4

Introduction

herb grilled lamb chops deliver bold, aromatic flavor from rosemary, thyme, garlic, and a kiss of lemon, paired with juicy tomatoes and earthy mushrooms. This dish feels elegant yet weeknight-easy: the chops sear quickly, vegetables turn sweet and jammy, and every bite balances savory richness with garden-fresh brightness. The high-heat grill builds a caramelized crust while keeping the center tender and rosy. Quick tip: preheat the grill until smoking-hot and pat chops very dry so you get fast browning without overcooking.

Ingredients

Lamb Chops

• 8 lamb chops, about 1-inch thick (2 lb / 900 g)
• 3 tbsp olive oil (45 ml)
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (4 g)
• 1 tbsp fresh thyme leaves (4 g)
• 1 tsp lemon zest (2 g)
• Kosher salt and black pepper, to taste

Tomatoes & Mushrooms

• 2 cups cherry tomatoes, halved (300 g)
• 8 oz mushrooms, sliced (225 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp balsamic vinegar (5 ml)
• Salt and black pepper, to taste
• 1 tbsp fresh parsley, chopped (4 g)

Step-by-Step Instructions

1. Season the lamb: Pat chops dry. Rub with olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Marinate 10–15 minutes at room temperature.
2. Toss the vegetables: Combine tomatoes and mushrooms with olive oil, balsamic, salt, and pepper. Set aside while the grill heats.
3. Grill the chops: Preheat grill or grill pan to medium-high. Cook 3–4 minutes per side for medium-rare (about 135°F / 57°C). Rest 5 minutes to keep juices in.
4. Cook the veg: Use a grill basket (or skillet) for tomatoes and mushrooms; cook 5–6 minutes, stirring, until tomatoes soften and mushrooms release juices and brown.
5. Finish & serve: Arrange chops on a warm platter, spoon vegetables around, and shower with parsley. Add flaky salt and a squeeze of lemon if desired.

FAQs

Can I cook these without a grill?

Yes—sear in a hot cast-iron skillet with a thin film of oil, 3–4 minutes per side, then rest before serving.

What sides go well with this dish?

Creamy mashed potatoes, buttered couscous, or garlicky roasted potatoes pair beautifully with the savory lamb and bright vegetables.

Can I marinate overnight?

Absolutely. Refrigerate covered up to 12 hours; bring to room temperature 20–30 minutes before grilling for even cooking.

Edit This Article