Red Wine Marinated Lamb Chops

Tender and flavorful, these red wine marinated lamb chops are infused with bold notes of garlic, rosemary, and a touch of Dijon mustard for a rich, savory taste. Perfectly seared to lock in the marinade, they make an elegant yet approachable dish for any dinner occasion.

Course Grilling, Main Course

Cuisine American

Keyword Red wine marinated lamb chops

Prep Time 2 15

Cook Time 8

Servings Servings

Calories 246kcal

Author Bon Appeteach

Ingredients

8 Lamb Chops
1 cup Red Wine
1/4 Olive Oil
2 tbsp Balsamic Vinegar
4 cloves Garlic minced
1 small Shallot minced
2 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 tsp Dijon Mustard
1 tsp Honey or brown sugar
1 tsp Kosher Salt
1/2 tsp Black Pepper

Instructions

In a medium bowl, whisk together the red wine, olive oil, balsamic vinegar, garlic, shallot, rosemary, thyme, Dijon mustard, honey, salt, and pepper.
Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the chops, ensuring they're well-coated. Cover the dish (or seal the bag) and refrigerate for 2 hours. Flip the chops halfway through for even marination.
Remove the lamb chops from the marinade and pat them dry with paper towels. Discard the marinade. Season the chops lightly with additional salt and pepper if desired.
Preheat the grill to medium-high (direct) heat.
Sear the lamb chops for 3-4 minutes on each side directly over the coals for medium-rare, or adjust the cooking time based on your desired doneness. Use a meat thermometer to ensure internal temperature reaches 135°F for medium-rare.
Transfer the lamb chops to a plate and let them rest for 5 minutes before serving. This allows the juices to be redistributed.
Sprinkle with additional fresh rosemary or thyme and serve with your favorite side dishes, such as roasted vegetables or mashed potatoes.

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