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Fire up the grill and get ready for flavour!



  • 2 lb lamb chops (loin chops, rib chops or shoulder chops) 

  • 1/4 cup red wine vinegar

  • 2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1/4 tsp allspice

  • 1 tablespoon minced garlic

  • 1/2 onion thinly sliced

  • 2 tbsp olive oil


Mix together the vinegar, salt, pepper, allspice, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in the refrigerator for 2 hours.

Preheat an outdoor grill to medium-high heat.

Use a brass grill brush to brush away any debris from previous culinary adventures.

Use a silicone basting brush, and high-temperature oil, like flaxseed or canola oil to brush the grill before you cook.

Remove the lamb from the marinade. For a one-inch thick chop, grill to desired doneness, about 4 minutes per side for medium. 

Take it off the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil and allow it to rest for 3-5 minutes.  


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