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Grilled lamb chops with Blanche de Chambly beer and fresh herbs

Preparation : 24h Cooking : 10 min Difficulty : easy Servings : 4 to 6
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  • 12 lamb chops from Quebec ( total 1.5 kg ), 2 “thick
  • 1 cup Blanche de Chambly beer by Unibroue
  • 2 tablespoons olive oil
  • The juice of 1/2 lemon
  • 20 mint leaves, finely chopped
  • 12 fresh basil leaves, finely chopped
  • Leaves from 3 rosemary sprigs, finely chopped
  • 10 chive sprigs, finely chopped + a little to serve
  • 2 garlic cloves, finely chopped
  • 2 tablespoons salted herbs from Bas-du-Fleuve
  • Ground pepper


  • In a large bowl, pour all the ingredients of the marinade and season with pepper to taste. Stir.
  • Place the chops in an airtight container and pour half of the marinade over. Close the dish and reserve in the fridge for 24 hours. Shake occasionally. Reserve the fresh marinade in the fridge. Remove the meat from the fridge about 30 minutes before cooking.
  • Preheat the BBQ at maximum intensity. Oil the grills.
  • Place the chops on the BBQ and cook for about 4 to 5 minutes on each side, which should give you a medium-rare doneness. Splash with the fresh marinade as often as possible. Place on a plate, cover with foil and let stand 5 minutes before serving. Garnish with fresh chives!

Our wine stewards suggest


I simply adore barolos and at this price, it's really worth trying it. These wines comes from Piemont in Italy and are particularly complex and well structured. Let it breath about one hour and we are good to go.

Blanche de Chambly, Unibroue, 5%

Nothing better than this Blanche de Chambly by Unibroue to get along the citrus side of these luxury skewers! Its creamy mousse and fine bubbles will make you enjoy this meal on the terrasse, under the sun, in good company.

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