Rosemary-Garlic Lamb Chops
Savor the bold flavors of this herb-infused grilled lamb chop recipe. These tender T-bone loin chops are coated in a fragrant paste of rosemary and garlic, ensuring each bite is bursting with savory goodness. Perfectly grilled and finished with a touch of olive oil, these chops are a great addition to any summer gathering. So fire up the grill and get ready to enjoy a delicious meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 Tbs. finely chopped fresh rosemary
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground pepper, to taste
- 8 lamb T-bone loin chops, each about 1 inch thick
- 2 Tbs. olive oil
Instructions
- On a cutting board, using a chef’s or other large knife, work together the rosemary, garlic, a big pinch of salt and several grinds of pepper into a paste. Rub the mixture evenly over both sides of the lamb chops, then brush both sides with the olive oil. Place on a platter, cover with plastic wrap and refrigerate for 30 minutes.
- At least 30 minutes before you are ready to begin grilling, remove the chops from the refrigerator.
- Prepare a hot fire in a grill. Brush and oil the grill grate.
- Place the chops on the grill and cook, turning once, until nicely charred and done to your liking, about 4 minutes per side for medium-rare—perfect for lamb chops.
- Transfer the chops to a platter and let rest for about 5 minutes. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
Yield
Serves 4.
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