Grilled Rosemary and Garlic Lamb Chops
6
Wednesday, 07-21-10
Grilled Rosemary and Garlic Lamb Chops
- 3 cloves of garlic, finely chopped
- 1 tbsp chopped fresh rosemary
- 1/4 tsps freshly ground black pepper
- 1/4 cups Olive oil
- 2 lbs loin lamb chops, approximately 6 chops
- 1/2 tsps kosher salt
1. Combine chopped garlic, rosemary, black pepper, and olive oil together in a bowl. Dip chops in marinade to coat both sides and place in a shallow baking dish to accommodate all of the chops. Once all chops are dipped, scrape the remaining marinade out on top of the chops with a rubber spatula. At this point chops can be refrigerated for up to 24 hours.
2. One hour before grilling remove chops from refrigerator so they can come to room temperature.
3. Sprinkle lamb on both sides with salt.
4. When grill is preheated, place the lamb chops evenly spaced across the two plates.
5. Grill approximately 7 to 8 minutes per side or on all sides for a total of 15 minutes for medium rare.
Source: Cuisinart®
