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Grilled Lamb Chops with Rosemary Sauce

Grilled Lamb Chops with Rosemary Sauce

By Traeger Kitchen

This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce.

Prep Time

15 Min

Cook Time

15 Min




Number of People Serving


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Units of Measurement:
1/2 Cup extra-virgin olive oil
1/4 Cup coarsely chopped onion or shallot
2 Clove garlic, coarsely chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
As Needed freshly ground black pepper
4 (8 oz) lamb chops
As Needed salt and pepper


  • 1

    In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent. Do not let brown.

  • 2

    Transfer to a blender. Add the soy sauce, vinegar, rosemary, mustard and Worcestershire sauce, blend.

  • 3

    Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified.

  • 4

    Add a tablespoon of water if the sauce is too thick. Set aside.

  • 5

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 6

    Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.

  • 7

    Grill until lamb chops reach an internal temperature of 135℉ for medium-rare, about 4 to 6 minutes per side.

    500 ˚F / 260 ˚C

    135 ˚F / 57 ˚C

  • 8

    Serve with the rosemary sauce for dipping. Enjoy!

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