Grilled Lamb with Cabbage
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 spent all day cooking. Tender lamb chops get a beautiful char on the grill while the cabbage caramelizes into something wonderfully sweet and tender. I love pairing these two because cabbage is packed with vitamin C and supports digestive health, plus it's incredibly budget friendly. The fresh rosemary and thyme keep everything light and bright, and honestly, there's nothing complicated about it. You'll have a restaurant quality meal on the table faster than you'd think, and your kitchen will smell absolutely amazing.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 1 medium headgreen cabbage(sliced into wedges)
- 5 tablespoonsolive oil
- 3 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsred wine vinegar
- 1 tablespoonhoney
- 59 mlvegetable broth
Detail level
Instructions
- 1
In a small bowl, combine 3 tablespoons olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper. Rub this marinade all over the lamb chops and let them rest for 15 minutes at room temperature.
Tip: Marinating at room temperature allows the flavors to penetrate the meat without drying it out.
- 2
Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.
- 3
While the grill heats, prepare the cabbage by cutting it into thick wedges, keeping the core intact so the layers hold together. Brush both sides with remaining 2 tablespoons olive oil and season with salt and pepper.
Tip: Keeping the core intact prevents the cabbage from falling apart on the grill.
- 4
Place the lamb chops on the grill and cook for 5-6 minutes per side for medium-rare, adjusting time based on thickness. Remove to a warm plate and tent with foil.
Tip: Don't flip too frequently; let them develop a nice crust for better flavor.
- 5
Grill the cabbage wedges for 4-5 minutes per side until lightly charred and tender. Transfer to a cutting board.
- 6
In a small saucepan over medium heat, combine red wine vinegar, honey, vegetable broth, and lemon juice. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
Tip: This glaze adds a sweet-tangy finish to balance the richness of the lamb.
- 7
Coarsely chop the grilled cabbage and arrange on serving plates alongside the lamb chops. Drizzle the warm glaze over both the meat and cabbage.
- 8
Garnish with fresh lemon wedges and any remaining fresh herbs before serving immediately while hot.
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