Tangy Tarragon Barbecued Lamb Chops

    2 hours 30 min

    This recipe is for deliciously tangy, tarragon flavoured lamb chops. The marinade will work with most other meats, especially chicken. Serve with rice, potatoes or pasta with a side salad

    33 people made this

    Serves: 4 

    • 120ml olive oil
    • 125ml red wine vinegar
    • 60ml white wine
    • 2 tablespoons lemon juice
    • 2 cloves garlic, peeled and finely chopped
    • 1 small onion, finely chopped
    • 1 teaspoon dried tarragon
    • 1 teaspoon chopped fresh parsley or 1/2 teaspoon dried parsley
    • 1 teaspoon black pepper
    • 4 lamb chops

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. In a large glass dish, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic and onion. Season with tarragon, parsley and pepper. Place lamb chops in the mixture. Cover and marinate in the refrigerator about 2 hours.
    2. Preheat an outdoor barbecue for high heat and lightly oil the grid.
    3. Barbecue lamb chops on the prepared barbecue 5 minutes per side, to an internal temperature of 63 degrees C. Discard remaining marinade.

    Alternative cooking methods

    Cook the chops in a frying pan or on the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews in English (29)


    The vinegar was not needed for Lamb. This recipe was not a good mix for good lamb. This distroyed the flavor of the lamb.  -  14 Apr 2002  (Review from Allrecipes US | Canada)


    I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review stated that they were SO sour that they were almost inedible. Again tonight I subbed thick-cut boneless pork loin chops (that were VERY lean) for the lamb, and subbed about 1/2 water for 1/2 of the required oil. What I did differently was to sub rosemary for tarragon and 2 TEASPOONS LIME juice for 2 Tbs. lemon juice. Added a healthy sprinkle of soy sauce to the mixture. Used a Zip-Lock bag to marinate the chops 2 hrs. in the fridge, and then let them come to room temp. for about 1 hr. before grilling them on high for 5 a side. Absolutely WONDERFUL this way. I could not give up on this recipe until I made it work for pork! Enjoy!!!  -  09 Apr 2005  (Review from Allrecipes US | Canada)


    Nice and tangy, and very sophisticated, without being at all pretentious. It was a little too acidic for my kid's tender palates... so next time they get the mac-n-cheese while my wife and I get all of the lamb to ourselves!! A keeper. Thanks Deb!  -  14 Jun 2002  (Review from Allrecipes US | Canada)