Such is the case with our recipe this week. While we’ve been marinating and grilling lamb chops for years using a similar preparation, we must credit this recipe to the American Lamb Board (and after all, wouldn’t you expect them to have a fool-proof method for cooking lamb chops?). A hint: Use top-quality ingredients and don’t try too hard to impose your own style. Serve your lamb with a red wine of your choice—we’d suggest a Walla Walla Syrah.
Marinated Lamb Chops with Garlic and Rosemary
- 12 American lamb loin chops (1-inch thick) or lamb rib chops
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, grated or minced
- 2 Tablespoons minced fresh rosemary
- 2 Tablespoons lemon juice (is this 1 lemon)
- Zest of 1 lemon
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3-minute rest.
This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.