This is one of my favorite recipes when I entertain for dinner. You marinate it ahead of time and then cook on the grill or I often use my Sous Vide to ensure they are perfectly cooked to medium rare and then brown them over high heat in an iron skillet with butter.
Prep Time 15 minutes Marinate Time 2 hrs to overnight Cook Time 10 minutes Total Time 25 minutes
2 pounds lamb loin or rib chops thick cut
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/4 cup olive oil
Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F.
Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.
What goes well with Lamb Chops
Orzo and wild rice
Rosemary and Thyme potatoes