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Grilled Lamb Chops with Rosemary Sauce

Difficulty 2/5
Prep time 15 mins

Cook time 15 mins
Serves 6-8

Hardwood Apple

This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce.


1/2 cup Extra Virgin Olive Oil, divided

1/4 cup Onion or Shalllot, Coarsely Chopped

2 cloves Garlic, Coarsely Chopped

2 tbsp Soy Sauce

2 Tbsp Balsamic or Sherry Vinegar

1 Tbsp Fresh Rosemary Needles

2 tsp Dijon Mustard

1 tsp Worcestershire Sauce

FRESHLY GROUND Black Pepper, as needed


In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent. Do not let brown.

Transfer to a blender jar. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire and blend. Season to taste with black pepper.

Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified. Add a tablespoon of water if the sauce is too thick. Set aside.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.

Grill until lamb chops reach an internal temperature of 135for medium-rare, about 4 to 6 minutes per side.

Serve with the rosemary sauce for dipping. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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