Try these Easy Grilled Lamb Chops with Ammoglio Sauce this spring! The juicy and tender grilled lamb is perfectly complemented by the flavorful ammoglio sauce. It's a simple yet impressive recipe. Whether you're hosting a barbecue, having a family dinner, or simply craving for some grilled meat, these lamb chops with ammoglio sauce will hit the spot.
Spring has sprung and Easter is right around the corner. Grilled Lamb Chops with Ammoglio Sauce is something you will find here most Easters. I couldn't believe that the weekend is approaching fast and I haven't done much planning yet for the holiday.
Easter doesn't seem the same unless we are grilling lamb. My father was the grill master and he was quite the expert at making perfect lamb chops for Easter weekend. I have to say honestly, I don't have much of a grilling desire in me. I guess it's because everyone around me does it so well.
My husband grills. My mom grills. Even my mother-in-law grills! Really, what is there not to love about grilling? It's seriously so easy to do and the mess is all outside.
You don't have to worry too much about the cleanup and also about the strong smells that you get when you grill inside. I do like to grill inside. I must have one or two George Foreman grills that my mom gave me and I also have a large stove top grill somewhere in my pan cabinet.
Jump To
- What is ammoglio sauce?
- Ingredients to make these easy lamb chops
- How to make Italian lamb chops
- How to make ammoglio sauce (easy lamb sauce)
- Recipe Variations for this Italian lamb recipe:
- Substitutions:
- Expert tips for making these lamb chops Italian style
- FAQ'S
- More like this:
- Grilled Lamb Chops with Ammoglio Sauce
What is ammoglio sauce?
This sauce is the sauce of dreams! It truly is dreamy and wonderful. Ammoglio sauce (in Sicilian: Ammogghiu)of Sicilian origins, but I also know my Calabrian mother-in-law makes it.
As with most things in Italy, this sauce varies in Sicily from region to region, family to family. It's so simple to put together. I honestly don't even measure as I go along, but I put together some measurements to help you along.
Ingredients to make these easy lamb chops
- For the lamb:
- 2.5 pounds of lamb chops: the main protein source for the dish.
- 1/4 cup extra-virgin olive oil: used to make the marinade for the lamb.
- 1 teaspoon red wine vinegar: adds acidity to the marinade.
- 1 clove of garlic finely chopped: adds flavor to the marinade.
- 1 tablespoon finely chopped fresh mint: adds freshness and flavor to the marinade.
- Juice of one lemon: adds acidity to the marinade.
- Salt and pepper: seasonings for the lamb.
- For the ammoglio sauce:
- 1/2 cup extra-virgin olive oil: used as the base for the sauce.
- Juice of one lemon: adds acidity to the sauce.
- 2 large tomatoes, chopped in small pieces: adds flavor and texture to the sauce.
- 1 clove garlic, minced: adds flavor to the sauce.
- 1 tablespoon chopped fresh rosemary: adds flavor to the sauce.
- 1 tablespoon chopped fresh mint: adds freshness and flavor to the sauce.
- 1/2 teaspoon kosher salt: seasoning for the sauce.
But let's talk about these chops; they are just too gorgeous to ignore! You have to make a little marinade to put on the chops and let the chops sit it in a for a bit. Our chops marinaded for about one hour on the in the fridge.
After it's all lovely and marinaded, you grill them up! While the chops are marinading, you have to whip up the ammoglio sauce that is amazing!
Can we just talk a moment about my pretty serving platter? I found at my local thrift store and it is vintage American. I love the greens...so spring like!
How to make Italian lamb chops
LAMB:
- In a small bowl, whisk together the lamb marinade ingredients (olive oil, red wine vinegar, garlic, mint, lemon juice, salt, and pepper).
- Toss the marinade over the lamb chops and incorporate it well. Marinade the chops for a minimum of one hour in the refrigerator (or even overnight).
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade.
- Grill to desired doneness. When you see the markings on both sides, you can see it sweating and it’s done at medium rare (on our grill, it took about 5 minutes per side).
- When the lamb chops are grilled, spoon the ammoglio sauce over the lamb chops on a serving platter and let it sit for a few minutes before serving.
How to make ammoglio sauce (easy lamb sauce)
AMMOGLIO SAUCE:
- In a medium bowl, whisk together the ammoglio ingredients (olive oil, lemon juice, chopped tomatoes, garlic, rosemary, mint, and salt).
- Set aside at room temperature for at least 45 minutes.
- Taste the ammoglio sauce and adjust the seasoning as necessary.
- Spoon the sauce over the grilled lamb chops before serving.
Recipe Variations for this Italian lamb recipe:
- Instead of lamb chops, you can use beef or chicken.
- You can also marinate the meat for a longer time to enhance the flavor.
- Additionally, you can add some chopped onions and bell peppers to the marinade for some extra flavor.
Substitutions:
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- You can also use dried mint instead of fresh mint.
- In the ammoglio sauce, you can substitute the fresh tomatoes with canned tomatoes or tomato sauce.
Expert tips for making these lamb chops Italian style
- Marinate the lamb chops for at least one hour to allow the flavors to develop, but if possible, marinate it overnight to enhance the flavor.
- Use a good-quality extra-virgin olive oil as it adds a lot of flavor to the marinade and sauce.
- When grilling the lamb chops, make sure the grill is preheated to medium-high heat to get the best sear and grill marks.
- Let the lamb chops rest for a few minutes before serving to allow the juices to redistribute and keep them juicy and tender.
- When making the ammoglio sauce, chop the tomatoes and garlic finely so that they mix well with the olive oil and lemon juice.
- Taste the ammoglio sauce and adjust the seasoning as necessary. You can add more salt, lemon juice, or even some red pepper flakes for some heat.
- Serve the lamb chops with some grilled vegetables or a side salad to balance out the flavors and textures of the dish.
- You can also use the ammoglio sauce as a dip for some crusty bread or as a topping for grilled fish or chicken. It's a versatile sauce that can be used in many ways.
You can adjust the flavoring to your taste as you're making it. Like a little more garlic flavor? Go ahead! Add more chopped garlic! Like it more tart from the lemon? NO problem...one more lemon is just fine. I used some lovely ugly tomatoes that my mom brought over (they were ugly, but sweet and delightful!).
Now this sauce should be made a bit before so all the flavors will sit and come together wonderfully. Of course, it was all a little last minute here, so it didn't get to sit very long, but was still just perfect!!
FAQ'S
The word for lamb in Italian is "agnello".
The cooking time for lamb chops on the grill depends on their thickness and your desired level of doneness. A general rule of thumb is to grill lamb chops for about 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium.
Lamb pairs well with a variety of seasonings, including garlic, rosemary, thyme, mint, cumin, and coriander. A simple mix of salt, pepper, and garlic is also a great way to enhance the natural flavor of lamb.
To grill 2-inch thick lamb chops, preheat the grill to high heat. Grill the lamb chops for about 6-7 minutes per side for medium-rare, or 7-8 minutes per side for medium.
Yes, it's recommended to salt lamb chops before grilling to enhance their flavor. You can season the lamb chops with salt and other spices or herbs, and let them rest at room temperature for 30 minutes before grilling to allow the flavors to meld together.
Yes, you can freeze leftover lamb chops for up to three months. Be sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or plastic bag. When ready to reheat, let the lamb chops thaw in the refrigerator overnight before reheating them in the oven or microwave.
Some popular side dishes that pair well with grilled lamb chops include roasted vegetables, grilled asparagus, couscous, quinoa salad, or a fresh green salad.
Yes, you can broil the lamb chops instead of grilling them. Preheat the broiler on high and place the lamb chops on a broiler pan. Broil for about 6-7 minutes per side for medium-rare, or 7-8 minutes per side for medium.
Yes, you can make the ammoglio sauce ahead of time and store it in the refrigerator until you're ready to use it. It's recommended to let the sauce come to room temperature before serving.
While this recipe specifically calls for lamb chops, you can substitute other types of meat such as beef, pork or chicken. However, the cooking time may vary depending on the type of meat used.
slightly edited from March 2023
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Grilled Lamb Chops with Ammoglio Sauce
Ingredients
LAMB
- 2.5 pounds of lamb chops
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 clove of garlic finely chopped
- finely chopped fresh mint
- juice of one lemon
- salt
- pepper
AMMOGLIO SAUCE
- 1/2 cup extra-virgin olive oil
- juice of one lemon
- 2 large tomatoes I used Ugly Tomatoes, chopped in small pieces
- 1 clove garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon kosher salt
Instructions
LAMB
- In a small bowl, whisk together the lamb marinade ingredients. Toss the marinade over the lamb chops and incorporate it well. Marinade the chops for a minimum of one hour in the refrigerator (or even overnight)
AMMOGLIO SAUCE
- In a medium bowl, whisk together the ammoglio ingredients. Set aside at room temperature for at least 45 minutes.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade.
- Grill to desired doneness. When you see the markings on both sides, you can see it sweating and it’s done at medium rare (on our grill, it took about 5 minutes per side).
- When the lamb chops are grilled, spoon the sauce over the lamb chops on a serving platter and let it sit for a few minutes before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Tom Paul says
My Grandparents came to Detroit from Sicily in the early 1900s and used these same ingredients except rosemay and lemon. Also instead of dicing the tomatoes they were really mashed down to the consistency of applesauce. I use my food processor and then the extra mint stalks for a baster. We had it on steak and pork chops but usually, and it was best on grilled chicken. Grilled chicken wings smothered in ammogglio are like food of the gods!! Try it.
Savoring Italy says
Hi Tom, how nice of you to leave the story of your grandparents coming from Sicily to Detroit. My dad used to make chicken pieces with the sauce...it truly is delicious!! Thanks for stopping by!!
Danielle Wolter says
that sauce sounds incredible! it's been so long since i grilled lamb chops - I def need to get back out there. great recipe!
Mahy Elamin says
lamb chops are my husbands favorite!! I gotta make him this gorgeous recipe!
Bee says
We love lamb!! I seriously could eat lamb every day! So good!!
Denay DeGuzman says
These grilled lamb chops look amazing! The perfect recipe for Easter dinner! My husband is going to get so excited when I show him this fabulous recipe!
Cheese Curd In Paradise says
The sauce sounds amazing. I imagine the ripe tomatoes with all of the herbs to be delicious. I love that the lamb is grilled because it creates such lovely flavor with the sweet tomatoes.
Melissa says
This sounds divine! My hubby LOVES lamb chops but I am impartial, I will have to try them with this sauce!!!
Jeannette (Jay Joy) says
The Ammoglio sauce looks beautiful. I love that it looks good enough to eat on your own. However, I am sure my husband would want it with some mashed potatoes.
Rita says
Have made this now at least five times - so so good!!
Lora says
Hi Rita-So happy to hear you enjoyed these lamb chops...and have made them 5 times! ENJOY!! Thank you for letting me know!