Romesco BBQ Lamb Loin Chops with Grilled Vegetables

If you want a lamb recipe that actually suits the BBQ, this is a good place to start. These romesco BBQ lamb chops bring together smoky grilled lamb, charred vegetables and a rich romesco yoghurt marinade that does more than just sit on the surface.

Using quality lamb loin chops from The Lucky Pig gives you a quick-cooking cut with proper flavour and enough fat to handle a hot grill without drying out. The romesco-style marinade adds depth from capsicum, almonds, garlic and smoked paprika, while the grilled vegetables turn this into a complete dinner rather than just meat and garnish.

This is the kind of recipe that works whether you are cooking outside for family, firing up a weeknight BBQ, or just looking for a better way to use lamb chops than salt, pepper and hope. If you enjoy butcher-led recipes like this, have a look through our Recipe Hub for more ideas.

Why lamb chops work so well on the BBQ

Lamb loin chops are one of those cuts that reward good heat and simple handling. You do not need to overcomplicate them. A few minutes per side, a bit of resting time and the right support around them is usually enough. The key is giving them flavour before they hit the grill and not crowding them once they are on.

The romesco yoghurt does the heavy lifting here. The yoghurt helps coat the chops evenly, while the capsicum, almonds, sun-dried tomatoes and smoked paprika bring sweetness, nuttiness and a bit of smoke. It is bold enough to complement lamb, but still balanced enough to let the meat do its job.

If you enjoy simple grill recipes with the same kind of easy payoff, our Lamb Rosemary Skewers and Sticky Apple Chicken Skewers with Crisp Slaw are worth a look too.

Romesco BBQ Lamb Chops & Grilled Veg

Serves: 3–4
Prep time: 10 minutes
Cook time: 10–12 minutes

Ingredients

• 8 lamb chops from The Lucky Pig butcher
• 1 zucchini, sliced
• 1 capsicum, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper

Romesco yoghurt marinade

• ½ cup Greek yoghurt
• ½ cup charred jarred capsicums
• ½ cup roasted almonds
• ¼ cup sun-dried tomatoes
• 2 cloves garlic
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• ½ tsp salt, to taste
• ½ cup extra-virgin olive oil

Method

1. Blend the romesco yoghurt marinade ingredients until smooth.
2. Coat the lamb chops with half the romesco yoghurt mixture and marinate in the fridge for a few hours, preferably overnight.
3. Toss the zucchini, capsicum and red onion with the remaining romesco mixture, olive oil, salt and pepper.
4. Preheat a BBQ or grill pan over medium-high heat.
5. Grill the vegetables until tender and lightly charred.
6. Grill the lamb chops for 3–4 minutes per side, depending on thickness and how you like them cooked.
7. Rest the chops briefly, then serve with the grilled vegetables and fresh lemon.

Butcher’s tip

Take the lamb chops out of the fridge before they hit the grill so they cook more evenly. Then resist the urge to keep turning them. Let the grill do its work, get some colour on the meat, and give them a short rest before serving. That alone makes a noticeable difference.

Why this recipe earns a spot in the rotation

This one is fast, it looks good on the plate, and it gives lamb chops a bit more direction than the usual BBQ treatment. The charred vegetables make it feel complete, the romesco yoghurt adds real personality, and the whole thing still stays simple enough for a weeknight cook-up.

If you want to cook it properly, start with good meat. You can grab our lamb loin chops here, then come back to the Recipe Hub when you are ready for the next one.

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The Lucky Pig
452 Centre Road, Bentleigh VIC 3204

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