Grilled lamb chops

Barbecue

Grilled lamb chops

Quick, hot, eaten with your fingers – the best argument against cutlery.

  • 40 min
  • easy
  • Grill

The rosemary crackles in the embers, the fat drips, and everyone eats with their fingers.

Adults
4
Children count as half
0

What you need

1 charcoal grill · 1 pair of tongs · 1 bowl for marinating · 1 oven

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Shopping list

Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.

  • 560 g Lamb chops
  • 600 g Potato wedges
  • 100 ml Aioli
  • 1.0 pc Lemon
  • 1200 g Charcoal
  • 4 pc Firelighters
  • 4 sprig Rosemary
  • 2 clove Garlic
  • 2 tbsp Olive oil
  • 1 pinch Coarse salt
  • 1 Long lighter

Goes well with it

Cune Crianza Rioja – 750 ml 9,49 €

How it works

  1. Light the charcoal and wait until it glows grey.
  2. Rub the chops with oil, chopped garlic and rosemary, leave for 20 minutes.
  3. Potato wedges into the oven as per the packet.
  4. Grill the chops on full heat for 2–3 minutes per side. Pink inside is fine.
  5. Coarse salt on top, lemon and aioli alongside, wedges in the middle.

Everything for this recipe

Grilled lamb chops

The whole shopping list in your cart with one click. We deliver to your finca.

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For children

Kids like the chops well done and without garlic – with potato wedges and ketchup.

Leftovers for tomorrow

Take leftover meat off the bone and put it in flatbread with tomato and onion tomorrow.

What to cook next

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