Grilled Lamb Chops
This is one of the easiest things to grill and is so flavorful. A recipe doesn’t seem necessary, but I thought it would good to write down so my family can prepare it for me every now and then.
Tips:
I like cutting the chops from the rack, you can buy them already cut too.
You can cook the entire rack as one piece. This allows you to get different temperatures to accommodate everyone’s likes. The outer ribs will be more well done than the center.
Grilled Lamb Chops
Serves 4-6
PREP 30 minutes
COOK 6 minutes
INGREDIENTS
3 large garlic cloves, minced
1 1/2 tablespoon fresh rosemary leaves, minced (or 3 teaspoons of dried rosemary)
Pinch cayenne pepper
Kosher salt and pepper
4 tablespoons extra-virgin olive oil
2 racks of lamb, Frenched and cut into chops
INSTRUCTIONS
Combine the garlic, rosemary, and cayenne pepper in a small bowl. Add olive oil and stir until well mixed. Alternatively, you can process it all in a food processor.
Place the ribs on a sheet pan and rub all the seasoning on both sides of the ribs. Season with salt and black pepper. Allow the ribs to sit at room temperature for 20-30 minutes to absorb the marinade.
Preheat your grill over medium-high heat. If you are using a grill pan, heat it over a high heat until it is almost smoking.
Add the chops and cook the first side for about 2 minutes. Watch the flame as the lamb is fatty and can flare up. Just move the chop if you see flames.
Flip the chops and cook for another 3 minutes for medium-rare. Remove the lamb from the grill, loosely tent the chops for 5 minutes and then enjoy!