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Grilled Lamb Chops with Roast Tomato, Green Beans, New Potatoes and Herb Salad

Grilled Lamb Chops

This a recipe that my cousin Jamie and I developed together when I visited this year. It was fun to make, not difficult as we prepared all the chopped ingredients in advance, and so pretty and delicious. We served the meal with some bread and a nice bottle of red wine.

It is essential that all herbs and vegetables are fresh - I believe that is what makes this dish so spectacular and truly five-star restaurant quality.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 PeopleServings


  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh corriander/cilantro
  • 1/4 cup chopped fresh mint leaves
  • Juice of one lemon
  • To taste Olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 4 medium potatoes equal amount of fingerlings or tiny new potatoes are what I use
  • 1/2 pound fresh green beans or haricot verts
  • 4 cloves garlic, sliced
  • 4 bulbs shallots, sliced
  • 3-4 tablespoon olive oil
  • 1 container grape or cherry tomatoes I used multi-coloured heritage tomatoes as they look so pretty
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 teaspoon fresh chopped oregano
  • Juice of one lemon
  • 2 racks of lamb or 16 lamb chops, frenched You can french the bones yourself or ask your butcher to do this for you
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 teaspoon freshly chopped thyme


1. To make the Salad:
Lightly toss all ingredients together and set aside. Do not worry if it seems a bit 'lemony' as the herbs will balance it out as it stands. Add olive oil until it is of a thick salad dressing consistency

2. Light the grill and set to medium heat

3. To make the Vegetables:
Slice the potatoes into thirds or if using fingerlings, leave whole. Remove tips of green beans and snap in half. Place in a large pot and add water just to cover. Bring to a low boil and set a timer to 5 minutes exactly. When the timer goes off, drain potatoes and green beans in a colander. In a large saucepan, add olive oil and place over medium flame. Add shallots and garlic and cook 3-minutes, being careful that the garlic does not burn. Add tiny tomatoes, green beans and potatoes, salt, pepper, oregano and the juice of one lemon. Gently stir to mix and set on back of stove, covered lightly.

4. To make the Lamb Chops:
French the rib bones on the chops or have your butcher do this for you. Sprinkle both sides of each with salt, pepper, and thyme. Grill over medium flame for 2 minutes on each side.

5. To Plate:
Place one quarter of the warmed vegetables in the centre of each plate and arrange 4 lamb chops, with the frenched bones all facing inward, on top of the vegetables. Drizzle each plate liberally with the herb salad.

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