Jul 14 2026
Restaurants›Salt & Marrow Kitchen›Grilled Lamb Chop Recipe

Grilled Lamb Chop Recipe

Inspired by Salt & Marrow Kitchen
Time1h 30m
Serves4

with Tabbouleh Green Tomato Salsa, 8 oz. Mashed Potato, Green Bean Salad, Verde Red Wine Demi

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Ingredients

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Grilled Lamb Chops

Tabbouleh Green Tomato Salsa

Mashed Potatoes

Green Bean Salad

Verde Red Wine Demi

Method

Grilled Lamb Chops

  1. 1

    Marinate the Lamb

    In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb chops and coat them well. Let the lamb marinate for at least 30 minutes.

  2. 2

    Grill the Lamb

    Preheat your grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Tabbouleh Green Tomato Salsa

  1. 3

    Prepare Bulgur Wheat

    In a saucepan, bring water to a boil. Add bulgur wheat, cover, and remove from heat. Let it sit for about 15 minutes until the water is absorbed.

  2. 4

    Mix Ingredients

    In a mixing bowl, combine the cooked bulgur wheat, parsley, mint, green tomatoes, red onion, lemon juice, salt, and black pepper. Stir well to combine and set aside.

Mashed Potatoes

  1. 5

    Cook Potatoes

    In a large pot, add diced russet potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes until tender. Drain well.

  2. 6

    Mash Potatoes

    In the same pot, add butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Green Bean Salad

  1. 7

    Blanch Green Beans

    In a pot of boiling water, blanch the trimmed green beans for 3-4 minutes until vibrant green. Drain and immediately rinse with cold water to stop cooking.

  2. 8

    Prepare the Salad

    In a mixing bowl, combine the blanched green beans, halved cherry tomatoes, olive oil, lemon juice, salt, and black pepper. Toss gently to combine.

Verde Red Wine Demi

  1. 9

    Prepare the Demi Glace

    In a saucepan, combine red wine and beef broth. Bring to a simmer and reduce by half, about 10-15 minutes. Stir in fresh thyme, butter, salt, and black pepper.

  2. 10

    Finish the Sauce

    Continue cooking until the sauce thickens slightly. Strain if desired, and keep warm until ready to serve.

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