Grilled Rosemary Lamb Chops
Our herbaceous lamb chops are perfect for a romantic dinner for two OR entertaining family and friends, Enjoy!
Servings: 2 three chops each
Ingredients
- 2 lg. cloves garlic pressed
- 1 tsp. crushed rosemary
- 1 tsp. thyme leaves
- 1 pinch cayenne pepper optional
- 1/2 tsp. coarse sea salt
- 1/ 4 tsp. black pepper
- 2 T. extra virgin olive oil
- 6-8 (1 rack) Frenched lamb chops about 3/4-inch thick
Instructions
- In a shallow dish or gallon-size Ziploc freezer bag, combine garlic, rosemary, thyme, cayenne pepper (if using) salt, pepper, and olive oil. Add lamb chops to the bag, zip closed, and massage the bag until evenly coated. Refrigerate for 4 hours in the refrigerator.
- Remove from the refrigerator and allow the chops to come to room temperature, for about 20 minutes.
- OUTDOORS: Preheat an outdoor grill to medium. Oil the grill grates. Place the chops on the grill and cook for 3 minutes. Using tongs, flip the chops over and cook another 3 minutes for medium-rare or 3 1/2 -4 minutes for medium.
- INDOORS: Heat a cast iron grill pan over medium-high heat until almost smoking, add the chops, and sear for about 3 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Speak Your Mind