Marinated Lamb Chops with Rosemary & Garlic
Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
Heat grill to 500°F and grill chops for 4-6 minutes per side, until the internal temperature reads 145°F, followed by a 3 minute rest.
This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.
Ingredients
Directions
Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
Heat grill to 500°F and grill chops for 4-6 minutes per side, until the internal temperature reads 145°F, followed by a 3 minute rest.
This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.
Recipe and photography courtesy of the American Lamb Board and Platings and Pairings.