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Tender lamb chops, grilled with a bit of olive oil, lemon juice, and fresh rosemary, are accentuated with a delicious aioli sauce. Try this easy-to-prepare lamb recipe as a terrific Easter dinner alternative to traditional roast leg of lamb.

This summer your patio becomes a backyard bistro with this Provençal-inspired dish of grilled lamb chops glazed with fig preserves. Serve with a white bean salad enlivened with garlic and lemon.

Pride of New Zealand! Rack of Lamb- via Costco. Lamb chops are not easy grilling. They're marbled with fat and easily flare-up. Grill them hot and fast and enjoy medium rare lamb chops. Cut the rack into chops 20-30 minutes before grilling, season and bring to room temperature.

A simple marinade gives these lamb chops an elegant taste.

These succulent lamb chops will turn an everyday cookout into fine outdoor dining. The cook time will vary depending upon thickness, but we recommend grilling until just about medium-rare

Ingredients included in this recipe are dried rosemary, Dried Basil, dried thyme, salt and pepper to taste, lamb chops (3/4 inch thick), olive oil, minced shallots, aged balsamic ...

Ingredients included in this recipe are Serves: 8, Balsamic vinegar, garlic, honey, canola oil, salt & pepper to taste, lamb chops (small), olive oil.

Ingredients included in this recipe are garlic, finely minced, olive oil, lemon, juiced, fresh rosemary, crushed, salt, ground black pepper.

Although lavender is usually valued for its aromatic contribution to sachets and pot-pourri, it adds, when used sparingly, an interesting undertone to more familiar herbs such as rosemary and thyme. Try using the smaller amount at first.