These little chops are traditionally eaten by holding the bone between the fingers.


  • 12 Small Lamb Chops
  • Olive Oil for drizzling
  • Lemon Juice for drizzling
  • 2 tbsp minced garlic
  • 2 tbsp minced fresh rosemary
  • Salt
  • Freshly ground black pepper
  • Vegetable oil for brushing grill rack
  • Fresh rosemary sprigs for garnish
  • Lemon wedges for serving


Quickly rinse the lamb chops under cold running water and pat dry with paper toweling. Place in a shallow nonreactive container. Generously drizzle oil and lemon juice over the lamb and sprinkle with the garlic and minced rosemary. Cover and let stand at room temperature for about 1 hour.
Prepare an open grill for moderate direct-heat cooking.
Remove the lamb and pat dry with paper toweling. Sprinkle with salt and pepper to taste.
When the fire is ready, lighly brush the grill rack with oil. Place the lamb chops on the rack and cook, turning once, until done to preference, about 3 minutes on each side for medium-rare.
To serve arrange the lamb on warmed plates, garnish with rosemary sprigs, and place lemon wedges alongside for squeezing over the lamb.

Makes 4 servings.

Print this recipe

Submitted 1/2/06.
Source: James McNair's Favorites
Submitted By: Lionel Mandrake

Roman Grilled Lamb Chops