Mediterranean Grilled Lamb

Walking through a farmers market can give you inspiration when you are planning a meal. Actually you don’t have to be thinking about planning a meal, something wonderful just happens as you wander from vendor to vendor. Food starts talking to you, not literally, of course. I’m sure it has happened to you. How can you pass perfectly trimmed loin lamb chops and not buy them.

From there on the inspiration continues. Glossy purple-black eggplants are further down the row and you think about baba ganoush. Very red bell peppers come next and roasted peppers come to mind. Excitement gains as your meal plan starts coming together. Off to the market for pita bread, some stuffed grape leaves and the idea for a meal is complete. It is going to be a Mediterranean Grilled Lamb dinner.

Mediterranean Grilled Lamb Chops
Mediterranean Grilled Lamb Dinner

Mediterranean Grilled Lamb

Lamb chops have so much flavor on their own that little needs to be done to them. I sprinkled them with salt, pepper, garlic powder and onion powder. I drizzled them with olive oil and topped them with rough chopped fresh oregano, rosemary and thyme and let them sit about 30 minutes. I placed them on a hot grill, herb side up and covered the grill. We like lamb chops rare so I let them cook for 3 to 4 minutes until they had nice grill marks. I turned them and let them cook for another 3 to 4 minutes. The fresh herbs imparted a great flavor as they cooked.

Marinated Lamb Ready For The Grill

Baba Ganoush

You will find many recipes for baba ganoush as it is a common dish served all over the Mediterranean. The spelling will change depending on the country of origin. Feel free to experiment with this recipe to suit your taste. I roast my eggplant on the grill to impart the smokey flavor that is so typical of this dish. The best I have ever tasted was at a lovely Lebanese restaurant close to the Arch of Triumph in Paris.

  • 1 large eggplant
  • 8 oz. hommus tahini*
  • l garlic clove, thinly sliced
  • 2 T. olive oil
  • 1 t. sesame oil
  • 1 T. fresh squeezed lemon juice
  • 1 t. salt
  • l t. pepper
  • a pinch or two of cayenne pepper (depending on taste)
  • 2 T. chopped parsley

    Roasted Eggplant

Punch a few holes in the eggplant (this keeps it from tearing while it cooks) and place on a grill, turning often. You will know that it is done when it starts to collapse and the skin is charred all around. Let rest until completely cool and peel. I try to remove as many seeds as possible for a better texture. Drain any juice that has accumulated and mash.  Add all the remaining ingredients. (TIP: In most of my recipes that call for garlic and oil, I heat them in the microwave for a few seconds to cook the garlic and infuse the oil. This takes away the sharp taste of raw garlic). Let sit or refrigerate for a while to let flavors mingle.

*This dish is usually made with plain tahini and if you use that… please adjust the amount called for in my recipe. I was not able to buy regular tahini and the refrigerated fresh hommus tahini was a nice alternative that I will used again. It made the dish have a slightly thicker consistency. 

Tabouli Salad

  • 1 box tabouli ( or 1 cup of fine cracked wheat)
  • 1 c. boiling water
  • 3 T. olive oil, or to taste
  • 2 T. fresh squeezed lemon juice, or to taste
  • 1/4 c. minced fresh parsley
  • 1/4 c. minced fresh mint
  • 8 cherry tomatoes, cut into small pieces
  • 1/2 small cucumber, finely diced
  • salt and pepper to taste

Add boiling water to the tabouli, cover with plastic wrap and let sit until all water is absorbed. Add oil, lemon juice and seasonings, mix and refrigerate to cool. Add all other ingredients, taste for additional seasonings.  This can be made well ahead and keep refrigerated. Let come to room temperature when serving.


This is the perfect summertime meal that won’t heat up your kitchen as most of the meal can be prepared outside on the grill. I completed this meal with stuffed grape leaves and grilled pita bread. It is a simple meal that is loaded with big Mediterranean flavors.


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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

58 thoughts on “Mediterranean Grilled Lamb

  1. You always have the BEST looking food. Did you go to cooking school ? Or just really talented?
    Inquiring minds want to know!

    1. Hi Susan, Thank you so much for the nice compliment. No cooking school…I don’t like to measure or follow recipes exactly so I probably won’t have done well if I had gone to one . I’m just a foodie at heart and get a lot of ideas when we travel, especially in Europe.

  2. Great minds think alike! I am making grilled lamb chops tonight! 🙂 One of our favorite meals, plan to make a Bearnaise sauce to go with it too. Happy Friday!

  3. That looks yummy! What a great idea for lunch and dinner…simple, quick, and great portion sizes! Thanks for sharing!

  4. Nice site! Grilled lamb is definitely a favorite of mine. I wish my wife was more into eggplant or I would make that more (or at least put that in the ratatouille).

  5. I think I’d be scared to try to cook lamb…i’d be seriously disappointed if I messed it up. 🙂 Probably should leave that to Hubs for now.

    1. It really is easy…if you can cook a steak then you can cook lamb chops. You can always get your husband to do it and then rave about it.

  6. I feel the same inspiration when I see glossy purple eggplants or postbox red peppers (well, postboxes are mailboxes in the US and not red, but if you’ve been to England you know what I mean)! Love baba ghanoush too. Did you buy the stuffed grape leaves? In a jar?

    1. I do buy my stuffed grape leaves. They are made fresh in Massachusetts and shipped to stores throughout New England. I buy them in the refrigerated case. They are good but not as good as homemade.

  7. Gosh. That looks delicious! I love lamb. Personally, I’ve never cooked lamb like that before… I guess Imma bit daunted by it.

    1. Thank you Renee for your nice comment. Lamb isn’t any different in the way it is cooked than any other meat. Give it a try sometime.

  8. OK, you convinced me. I am *hopeless* with eggplant, but I will try your baba ganoush recipe as I looooove it. No grilling here, fire ban in full effect, but I’ll broil and hope for the best. Now I”m hungry for stuffed grape leaves… mmmm… love *all* these recipes! Thanks for this post!

    1. You can use your broiler. If you have a gas stove, you can char it directly on the burner and finish in the oven or microwave if necessary. Remember to punch some holes in the eggplant to release the steam and avoid the eggplant splitting.

  9. Won’t be calling my mom for recipes anymore… just gonna follow your blog 🙂 Thanks for sharing all this info Karen, I really enjoyed reading it and I might, I just might even get adventurous in the kitchen after your post 🙂

  10. Karen, looking at this wondrful dish just gives me a lot of emotions!!! I am third generation Palestinian immigrant in Honduras (I now live in Italy), so to me this food means a lot to me! Thank you for sharing this stunning meal!!!!!

    1. Thank you Ambrosiana. It makes me feel good that you enjoyed the post. I love ethnic food so much and try to cook it often. Wish you weren’t so far away…I’d invite you to share the meal.

  11. Karen, this is exactly how I like to shop and become inspired for my meals! Everything you made would have been exactly what I love! I so agree that lamb is best simply prepared with fresh herbs; I so detest that mint jelly!! Beautiful dinner spread!

  12. OH YUM!! I know I commented that your rib-eye post would be my perfect “last meal” but I have to tell you this would be a close second. We eats lots of lamb in our house as it is very available and inexpensive here in the Boston area. I swear I was Mediterranean in my last life!

    1. Hi Tandy, It’s funny…I thought farmers markets would be everywhere. That is the nice thing about having readers from all over the world. You learn so much about everyday life.

  13. You know my family loves lamb 🙂 This dinner looks delicious!
    We recently returned from a trip to Greece, and this meal looks like a perfect reminder of our travels. Will DEFINITELY be making soon!

    1. Thank you Giovanna, for your nice compliment. I had only been blogging for about a month when I did this post…I don’t think many people saw it.

    1. Hi Cristy, Since you live in Florida where you have easy access to grilling most of the year, this is an easy meal to prepare. I hope you will enjoy it.

    1. Hi Pamela, I know what you mean. Sometimes I buy so much that I don’t know where I’ll put it all. Thank you for your nice compliment…the meal was delicious.

    1. Thank you Laura, for your nice compliment. When you find beautiful food at the market, it is easy to be inspired. This meal turned out delicious.

  14. It looks like a dream summer meal, Karen. I have been making baba ghanouj twice a week since aubergines are in season and have been planning to write about it soon too. I’m sure it tasted much much better on your grill than in my humble kitchen.

    1. Thank you Sissi, for your nice compliment. This is a terrific meal that we do enjoy having during the summer. Being able to grill the eggplant or aubergine as so many people call it, adds a wonderful smokey taste. I know that yours must be delicious too.

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