Grilled Balsamic Lamb Chops

Grilled Balsamic Lamb Chops

I think lamb is the most overlooked meat in America. It’s surprising because across the world its popularity far exceeds beef. In fact, savory lamb recipes are the staples of our planet’s oldest cooking traditions. If you don’t like lamb, maybe it’s  because you feel its fatty (it is) and tastes & gamey (it’s not, if purchased and prepared properly).

Maybe it’s because of sticker shock (valid), or perhaps you prefer eating meat that’s raised closer to home than New Zealand or Colorado.

Hold tight to your purse strings because I’m going give you some information that may rock your previously held notions. Take a stroll to the Ann Arbor Farmers Market on Wednesday or Saturday and check out the Hannewalk Lamb table.  The lamb they sell are raised and processed in Michigan (local); the price for two ample sirloin lamb chops was $5.85 (economical), and the flavor was marvelous with a juicy, tender bite.  In other words, this is the spot for the perfect lamb chop.

Sirloin lamb chops are less expensive than loin and rib chops, but I’ve found them to be just as tender.  Like my favorite steaks, these are on-the-bone and well-marbled. They are available for purchase frozen; I thawed them overnight, refrigerated. They are scrumptious with this marinade but  I’ve grilled them with only salt and pepper and they were equally tender.  Lamb is fatty so stand vigil by the fire and move the chops from the inevitable flare-ups.

Recipe: Grilled Balsamic Lamb Chops


  • 2 sirloin lamb chops
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh chopped rosemary


  1. Whisk together the oil, vinegar and mustard. Place marinade in a large resealable plastic bag. Place chops in bag on a plate and refrigerate 2-4 hours, turning bag occasionally.
  2. Prepare gas or charcoal grill to medium heat. Grill lamb until desired level of doneness (145˚ for medium-rare, 160˚ for medium and 170 ˚), 12-20 minutes.

Thaw Time: Overnight

Marinate Time: 2-3 hours

Number of servings (yield): 2-3

Copyright © Peggy Lampman’s dinnerFeed.

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