Lemon-Herb Lamb Chops

These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs. They're also delicious with a dollop of Pistachio Gremolata or pesto, on a bed of bulgur with our All-Purpose French Lentils. Add a small side salad, and you have a pretty perfect dinner.

1/4 cup olive oil
1 tablespoon lemon zest
4 cloves garlic, finely chopped
1/4 cup minced mixed fresh herbs (like thyme, marjoram and fresh oregano)
2 pounds lamb rib chops
3/4 tablespoon kosher salt
Freshly ground black pepper, to taste

Whisk together olive oil, lemon zest, garlic and herbs. Add lamb chops, and marinate for at least an hour and up to a day.

Preheat grill to medium-high.

Remove lamb chops from marinade, sprinkle with salt and pepper and grill for 3-5 minutes per side, until medium-rare.

Arrange on a plate and serve hot or at room temperature with crusty bread, beet salad and the garlicky-yogurt dip called Tzatziki.

Serves 6

 Prep Time: 75 minutes (includes marinating time)

Cook Time: 3-5 minutes

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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