21. Grilled Rosemary Lamb Chops

Grilled lamb chops are a great change of pace from your typical grilled chicken, steaks and burgers. All of the work for this recipe is in making the marinade. When you're ready to eat, just 15 minutes on the grill and dinner is on the table!


10 to 12 loin lamb chops, 1 to 1-1/2 inches thick
1/2 cup olive oil
1/3 cup red wine vinegar
1 tbs dried rosemary
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper

Make Ahead Preparation:

Combine all of the ingredients except the lamb in a large bowl. Whisk to combine well.

Divide the lamb chops in two separate plastic freezer bags. Pour 1/2 of the marinade into each bag. Seal the bags, making sure to remove as much air as possible while sealing.

Marinate in the refrigerator for 4 to 12 hours. Or you can place the bags immediately into the freezer and freeze in the marinade for up to one month.

Last Minute Assembly:

Remove the lamb chops from the refrigerator and, keeping them in the marinade, allow them to come to room temperature. If the lamb chops in marinade were frozen, you can take them out of the freezer the day before and put them in the refrigerator to defrost. Whichever method you use, allow them to come to room temperature before cooking.

Preheat grill to a medium-high heat. Remove chops from marinade and place on a lightly oiled grill rack.

Grill for 8 minutes on each side. Remove from heat, allow to rest for 3-5 minutes, and serve.

Tastes good with:

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