Grilled Lamb with Artichoke and Lemon Herb Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Tender lamb chops paired with grilled artichoke hearts and a bright lemon herb sauce make for an elegant meal that feels fancy but requires minimal fuss. Artichokes are packed with antioxidants and fiber, so you're getting something truly nourishing alongside pure flavor. The fresh rosemary, thyme, and lemon really shine here, creating a Mediterranean inspired dish that transports you straight to the coast. Trust me, once you try this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 8fresh artichoke hearts(halved lengthwise)
- 5 tablespoonsolive oil
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 4garlic cloves(minced)
- 2lemon(1 juiced, 1 for zest)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoondijon mustard
- 1shallot(minced)
Detail level
Instructions
- 1
Remove lamb chops from refrigeration 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
Tip: Bringing lamb to room temperature ensures even cooking throughout.
- 2
In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, chopped rosemary, and thyme. Rub this mixture evenly over all lamb chops.
Tip: Prepare this herb paste while you preheat the grill for maximum flavor infusion.
- 3
Toss artichoke halves with 2 tablespoons olive oil, salt, and pepper in a bowl until well coated.
Tip: Ensure artichokes are dry before coating so the oil adheres properly.
- 4
Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Use a folded paper towel with oil to coat the grates safely.
- 5
Place lamb chops on the hot grill and cook for 4-5 minutes per side for medium-rare, avoiding moving them too frequently to develop a good crust.
Tip: Use a meat thermometer for accuracy—aim for 130-135°F internal temperature for medium-rare.
- 6
During the last 6 minutes of lamb cooking, place artichoke halves cut-side down on the grill. Cook for 3-4 minutes per side until golden and tender.
Tip: If artichokes brown too quickly, move them to cooler edges of the grill.
- 7
While everything grills, prepare the sauce by whisking together remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, minced shallot, and fresh parsley in a small bowl. Season with salt and pepper to taste.
Tip: Make the sauce just before serving so the parsley stays vibrant and fresh.
- 8
Remove lamb and artichokes from grill and transfer to a serving platter. Let lamb rest for 3-4 minutes, then drizzle everything with the lemon herb sauce and serve immediately.
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