Grilled Marinated Lamb Chops


Don’t be intimated by lamb chops. They are so delicious and no harder to prepare than any other protein. This dish does have a number of ingredients, but if you are having a dinner party or just want a meal to impress your family or yourself, this will do the trick. The char from grilling the lamb chops pairs so well with the sweetness of the carrot puree and herby chutney.

Yield: 2

Grilled Marinated Lamb Chops with Spiced Carrot Puree and Carrot Top Mint Chutney

Prep time: 24 HourCook time: 45 MinTotal time: 24 H & 45 M


  • Lamb Chops – 1 pound
  • Pomegranate seeds – ¼ cup
  • Olive oil – 140g (2/3 cup)
  • Shallot – 45g (1 shallot)
  • Garlic – 10g (2 cloves)
  • Cilantro – 10g
  • Parsley – 10g
  • Mint – 10g
  • Paprika – 1 tsp
  • Oregano – 1 tsp
  • Cumin – 1 tsp
  • Coriander – 1 tsp
Carrot Puree
  • Olive oil – 1 TB
  • Carrots, peeled and chopped – 3 cups
  • Chicken stock – 1 cup
  • Onion, chopped – 1 cup
  • Garlic – 2 cloves
  • Paprika – 2 tsp
  • Turmeric – 1 tsp
  • Cumin – 1 tsp
  • Coriander – 1 tsp
  • Cream (optional) – 1/8 cup
  • Salt – to taste
Mint and Carrot Top Chutney
  • Mint – 10g
  • Carrot tops – 10g
  • Shallot – 15g
  • Garlic – 5g (1 clove)
  • Jalapeno (optional) – 5g
  • Honey – 20g
  • Olive oil – 40g
  • Salt – to taste


  1. To marinade lamb, combine all marinade ingredients in food processor, process until smooth, then add to large Ziploc bag. Add lamb chops and let sit in fridge overnight.
  2. To make the puree, heat olive oil in a pot, sauté garlic and onion for about 3 minutes, and then add in spices, letting them toast for a minute. Add carrots and chicken stock, bring to a boil, cover, and simmer until carrots are tender (about 25 minutes). Once the carrots are tender, strain the liquid and puree ingredients in blender. If the puree is too thick add some chicken stock until you've reached a creamy consistency. Return the puree to the pot, finish with cream and salt.
  3. Combine all chutney ingredients to a blender or food processor and pulse until just about smooth, leaving some textures of the herbs.
  4. Heat grill to high heat 600 F. Remove lamb chops from bag, salt on both sides and grill each side until medium/ medium rare, about 3 minutes per side. Allow to rest about 10 minutes.
  5. Finish lamb chops with carrot puree, chutney and pomegranate seeds.


If you don't have access to a grill, sear the lamb chops on high heat in a cast iron pan for about 3-4 minutes per side. Carrot puree and chutney can be made a day ahead.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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