Grilled Rosemary Lamb Chops

Recipe by: Peggy Knickerbocker | from Simple Soirees: Seasonal Meanus for Sensational Dinner Parties

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by: Shutterstock, stock photo of a similar dish.

You can’t miss with well-seasoned lamb chops. The type of chops to use is entirely up to you. I love the way the rack chops look with their long rib bones exposed, but you can use shoulder chops just as well. Figure on two chops per person.

Yield: 6 servings

INGREDIENTS

For the marinade

3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons fresh rosemary leaves, chopped
2 tablespoons extra-virgin olive oil
Pinch of crushed red pepper flakes, optional

For the chops

12 loin or rib lamb chops
Rosemary sprigs for garnish

Directions

TO MAKE THE MARINADE:

In a small bowl, whisk together all the marinade ingredients. Rub the marinade on the chops, and refrigerate for at least 30 minutes or overnight.

TO PREPARE THE CHOPS:

Prepare a fire and allow the coals to die down to a medium-hot temperature or preheat a gas grill to medium-high.

Cook the chops for 6 to 7 minutes per side or until firm and resilient to the touch for medium, about 5 minutes per side for rare-pink. Make a slit into one of the chops to test for doneness to your liking, but take them off the grill while still slightly pink as they will continue to cook as they rest. Transfer them to a platter and serve with a rosemary sprig on top.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on using 3lbs of loin or rib lamb chops.

Calories 828kcal (41%)

Sodium 188mg (8%)

Total Carbohydrate 1g

Fiber 0g

Fat 76g (116%)

Trans Fat 0g

Saturated Fat 37g (185%)

Monounsaturated Fat 31g

Polyunsaturated Fat 4g