Grilled Rosemary Lamb Chops
If you're looking for that perfect recipe to make for a romantic dinner for two or just want to WOW your family, look no further. Lamb has a sophisticated flavor that will make any dinner feel special. And the use of fresh herbs in this recipe makes it a real show stopper!
Servings 4 people
Equipment
- Grill
Ingredients
- 4 teaspoons fresh garlic, or 4 to 5 cloves
- 4 tablespoons fresh rosemary leaves
- 4 teaspoons fresh thyme leaves
- 2 teaspoons salt
- 6 Tablespoons olive oil
- 8-10 lamb chops
Instructions
- In a small food processor, blend together the garlic, rosemary, thyme, salt, and olive oil. Pulse until combined and creamy.
- Trim excess fat off of lamb chops (see notes).
- Lightly salt both sides of the lamb chops and then generously brush marinade on both sides of the chops. Let them marinate in the refrigerator for at least an hour.
- When ready to grill, remove the lamb chops from the refrigerator and let them come to room temperature, about 20 minutes.
- Heat the grill over medium-high heat, giving it a few minutes to heat up. Add the chops and sear for about 2-3 minutes. Flip the chops over and cook for an additional 3 minutes. You should have a nice brown sear on the outside and still have pink on the inside. Lamb is best-served medium-rare; the internal temperature should be around 125°F. (See below for a more well-done lamb chop).**If you want a well-done lamb chop, cook 5 minutes per side or until the internal temperature reaches 150°F.
- When done, remove from grill and let rest for 10 minutes for serving.
Notes
Lamb often comes with quite a bit of fat still on the meat. I recommend trimming most of it off, not all, because fat does equal flavor and juiciness. The other issue I have run into is the fat catching on fire in the grill and my lamb chops being "fire-roasted," which is not what we are going for. Trimming the fat reduces the chance and size of the grill fire. If the fat does catch on fire, move your lamb chops to an area of the grill where there are no flames; when flames extinguish themselves, move lamb chops back. Do not leave them in the flames, or you will end up with charred chops.