Grilled Lamb & Spring Vegetables

Grilled Lamb & Spring Vegetables

Grilled Lamb & Spring Vegetables 1000 667 Lo
Grilled lamb chops are perfect for a quick meal. Prep them first thing in the morning or even the night before and you’ll have dinner on the table in 15 minutes or less, (depending on how long it takes to cook the veg)

Lamb, considered a traditional spring dish, is generally harvested at 3 – 5 months of age, so that “spring” lamb was actually probably born in the Autumn.

The lamb rib chops we used in the following recipe are relatively thin, so they cook very quickly, but are still thick enough to stay moist and pink – just the way most people like them. This preparation is both fast and easy to prepare, making it a great choice for a family meal on a weeknight, but it’s also an elegant crowd-pleaser that won’t take you away from your guests for long at a casual dinner party.


  • 2 large garlic cloves, crushed
  • 1 Tbsp fresh rosemary leaves
  • Pinch cayenne pepper
  • Maldon sea salt
  • Freshly ground black pepper
  • 2 Tbsp extra-virgin olive oil
  • 6 lamb rib chops, about 3/4-inch thick
  •  bunch fresh mint


  1. Place the garlic, rosemary, cayenne, salt and pepper into a food processor. Pulse until combined. Add the olive oil and process into a paste.
  2. Rub the paste on the lamb chops, coating both sides thoroughly. Marinate for at least 1 hour (or up to overnight) in the refrigerator.
  3. When ready to eat prepare the chops, remove them from refrigerator and allow to come to room temperature.
  4. Heat a grill pan over high heat until very hot. Place the chops on the hot pan and sear for about 2 minutes. Turn the chops and cook for another 3 to 3 1/2 minutes.
  5. Remove the chops from the pan to serving plates and allow to rest for a few minutes.
  6. Remove the mint leaves from the stem, stack them and slice thinly. Sprinkle the lamb chops generously with the fresh mint and serve with new potatoes and spring vegetables, we used asparagus and samphire.
Grilled Lamb Feature
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