Lamb Chops With Garlic And Rosemary
These grilled lamb loin chops are bursting with flavor, thanks to a zesty lemon and rosemary marinade. The combination of tangy lemon zest, aromatic rosemary, and savory garlic creates a mouthwatering blend that perfectly complements the juicy and tender lamb. Whether you're firing up the grill or using the broiler, this recipe is a quick and delicious way to enjoy a gourmet meal any night of the week.
— Constant Cookbook
Ingredients
- 3 lemons
- 1/4 cup olive oil
- 5 anchovy fillets (optional)
- 1 Tbs. minced fresh rosemary
- 4 garlic cloves, minced
- 8 lamb loin chops, each about 6 oz. and 1 inch thick
- Freshly ground pepper, to taste
Instructions
- <b>Marinate the lamb</b>
- Grate 2 tsp. zest from the lemons and squeeze 1/2 cup juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine the olive oil and anchovies and mash with a spoon to form a paste. Stir in the lemon zest, lemon juice, rosemary and garlic. Season the lamb with pepper. Place in the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to overnight.
- <b>Cook the lamb</b>
- Prepare a hot fire in a grill. Or, preheat a broiler.
- Remove the lamb from the marinade, discarding the marinade. Place the chops on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, for about 10 minutes total for medium-rare, or until done to your liking. Divide the chops among 4 plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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