Lamb is a classic main entree served on Easter originally for religious purposes, but now more for the fact that it's absolutely delicious. It is a relatively versatile protein as well. Lamb chops are especially tasty grilled to a medium-medium rare, but if you prefer your meat more well done, then, by all means, cook it more!

As we know, marinating meat makes it even more delicious, especially when the marinade is complementary to the protein's flavor profile. Rosemary and lamb go wonderfully together, so try this rosemary marinade out!


Rosemary Marinade

Yield: 1 cup


½ cup oil

3-4 sprigs rosemary

¼ cup stone ground mustard

¼ cup champagne vinegar

2 tsp salt and pepper


Warm the oil on the stove top with 2 of the sprigs of rosemary until flavorful. Don’t bring to a boil, it will cause it to become bitter. You can allow it to bubble around the rosemary, however, in a sort of simmer.

Chope the rest of the rosemary. After the oil cools, combine the rest of the ingredients.

Store up to 2 weeks in the fridge in an airtight container.


Grilled Lamb Chops

Yield: 4 chops


4 lamb chops

Salt and pepper to taste


Grill Grate



Marinate the lamb for 8 hours or overnight. The longer the better. Heat the grill up over your fire and grill the chops the way you would any meat, specifically steak. Cook to a medium rare or medium for super tender lamb, or more well done if that’s your choosing. Serve with your favorite sides!


If you want, a super tasty addition to this would be to serve the warm lamb chops with some roasted garlic and herb butter and some flake salt. The butter, like on a good steak, just melts into the meat and adds such an amazing pop of flavor, and the salt helps to bring it out even more.