Grilled Maple Lamb Chops


I love lamb. What’s to tell? This recipe is quick (marinade for an hour, cook for 15 minutes), and it’s scrumptious. You should make it as soon as possible!


  • Prep Time:  5 minutes
  • Inactive Time: ~1 hour
  • Cook Time:  ~10 minutes (2 -5 minutes per side depending on thickness)
  • Total Time: ~1 hour, 10 minutes


  • Chef’s knife
  • Large mixing bowl
  • Plastic wrap
  • Grill pan/ cast iron skillet/ or large 3-1/2-quart sauce pan
  • Paper towels
  • Tongs
  • Plate and a piece of aluminum foil


2 Lamb Chops

For Marinade:

1 tbsp fresh rosemary leaves (chopped)
1 clove of garlic (chopped)
2 tbsp maple syrup
2 tbsp olive oil
1 tbsp of balsamic vinegar
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 tbsp of olive oil ( optional – for cooking in a 3-1/2-quart sauce pan )


  1. In a bowl, mix fresh chopped rosemary leaves, 1 clove of chopped garlic, 2 tbsp of maple syrup, 2 tbsp of olive oil, 1 tbsp of balsamic vinegar, 1/2 tsp of salt,  and 1/2 tsp of fresh ground black pepper.
  2. Put lamb chops in marinade, cover bowl with plastic wrap, and let sit in a refrigerator for 45 minutes.
  3. Take lamb chops out of refrigerator, and let lamb chops return to room temperature in marinade (~15 minutes).
  4. Once lamb chops are room temperature, warm a grill pan, cast iron skillet,  or a 3-1/2-quart sauce pan over medium-high heat.
  5. Using tong and paper towels, remove excess marinade from lamb chops.
  6. Once pan is hot, add chops to pan, and cook for 2 – 5 minutes on each side (be sure to use your kitchen fan because this dish becomes smoky).
  7. Discard marinade.
  8. Add extra salt and pepper to taste and place lamb chops on a plate and cover with a piece of aluminum foil (let sit for 5 minutes).
  9. Serve over mashed potatoes, or mashed celery root, or carrot and parsnip puree, and garnish with roasted pepper salsa.

Photo Credit: Lance Madson

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