Grilled Lamb with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely restaurant quality. Tender lamb chops paired with roasted broccoli create a meal that feels fancy but requires minimal fuss. The beauty of this recipe is how the garlic, rosemary, and thyme infuse everything with incredible flavor, while broccoli brings not just color and crunch but also serious nutritional benefits with its high vitamin C content. A simple mustard and honey glaze ties it all together beautifully. Trust me, once you make this, it'll become your go to when you want something that impresses without keeping you in the kitchen all evening.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 1½ poundsbroccoli(cut into florets)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4 clovesfresh garlic(minced)
- 2 tablespoonsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoondijon mustard
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Combine 3 tablespoons olive oil, lemon juice, minced garlic, rosemary, thyme, and red pepper flakes in a bowl to create the marinade.
Tip: Prepare the marinade while your grill heats up to save time.
- 2
Pat the lamb chops dry and season both sides with sea salt and black pepper. Place them in a shallow dish and pour half the marinade over them, turning to coat evenly. Let sit for 10 minutes.
Tip: Reserve the remaining marinade to brush on during grilling for extra flavor.
- 3
Preheat your grill to medium-high heat (around 400°F). Toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper in a separate bowl.
Tip: Use a grill basket or skewers for broccoli to prevent pieces from falling through the grates.
- 4
Once the grill is hot, place the lamb chops directly on the grates and cook for 4-5 minutes per side for medium-rare, brushing with reserved marinade halfway through.
Tip: Avoid moving the chops too much to develop a nice char and crust.
- 5
While the lamb is cooking, arrange broccoli florets on the grill or in a grill basket, turning occasionally for 8-10 minutes until tender with charred edges.
Tip: Place broccoli on a cooler part of the grill if it's charring too quickly.
- 6
In a small bowl, whisk together the remaining marinade with Dijon mustard and honey to create a glaze.
Tip: This glaze adds depth and a subtle sweetness that complements the lamb beautifully.
- 7
Transfer the grilled lamb and broccoli to a serving platter and drizzle with the honey-mustard glaze.
Tip: Let the lamb rest for 2-3 minutes before serving to retain its juices.
- 8
Serve immediately while hot, with extra lemon wedges on the side if desired.
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