I love lamb chops and find it sad that some people for some reason fear cooking lamb. Lamb is very flavourful on it’s own and in Canada local lamb is great. I avoid New Zealand lamb and I would suggest you do too. Firstly, why purchase something that has been deep frozen and shipped across the oceans with no meaningful gain? Talk about carbon footprint! Also, how old do you think that New Zealand lamb is? It had to go from farmer, to processor, onto a boat, reach some North American distribution centre, to a Canadian distributor, to your supermarket’s distribution centre, and finally to your local supermarket or butcher.

I love the lamb I get from Dragonfly Farm and Don from Howard’s Farm. Local lamb is so much fresher tasting with a significantly firmer yet tender texture. So what do you do when you get some fantastic lamb chops and want something easy to make? Here is my simple way to marinate and grill lamb chops.

Simple Grilled Lamb Chops


  • 2 pounds lamb shoulder chops (or any lamb chop)
  • 1/4 cup white vinegar
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • 1/2 an medium sized onion
  • 2 teaspoons each of: paprika, oregano, summer savoury (feel free to exclude, or make your own combination of herbs)
  • 2 teaspoons salt
  • fresh cracked black pepper

What to do

  1.  Mince garlic and finely slice onion
  2. Combine vinegar, olive oil, garlic, onion, herbs, salt and pepper into a ziplock bag
  3. Add lamb chops and give them a shake.  Squeeze the air out.Lambchops in the ziplock
  4. Let them sit for two hours.
  5. Grill in the BBQ or in the oven at 400ºF20130624-113300.jpg
  6. 3-5 minutes one side and flip for another 3-5 minutes (depending on thickness)



Written by Alfred Kee

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