Rosemary Grilled Lamb Chops


Serves: 4


  • 1 bunch rosemary
  • 1 lemon, zested
  • 4 cloves garlic
  • ½ cup (125ml) olive oil
  • 2 Racks of lamb
  • Kosher salt and freshly ground black pepper
  • Vegetable oil


  • In a food processor, combine rosemary, lemon zest, garlic and olive oil and blend until it is a loose paste.
  • Portion the lamb chops from the rack (slicing in between the bones). Place the lamb chops in a plastic bag and pour the rosemary paste in the bag.
  • Shake the bag to coat the lamb chops with the marinade and refrigerate overnight.
  • Preheat BBQ to medium-high heat.
  • Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes for medium rare.
  • Let lamb rest for 5-10 minutes and serve.

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