This mouthwatering recipe is for grilled garlic and rosemary lamb chops. The taste is rich and flavorful, and these chops are perfect to prepare for either an intimate dinner or a large crowd.
When I was growing up we always had roasted leg of lamb on Easter. It was a family dinner tradition that I’ve continued to carry out all throughout my 37 years of hosting Easter in our home. It wasn’t very long before I swapped out the traditional leg of lamb for grilled lamb chops. As our family continued to grow, I could not utilize my oven all day by roasting a leg of lamb. My husband didn’t mind grilling the lamb and usually other men in the family would hang out with him around the grill. A total guy grilling experience as my husband would pass around samples which is why I always purchased more than I needed.
When I first started grilling the lamb, I used to ask a butcher to slice a leg of lamb into one inch steaks. When Costco and Sam’s Club opened, I found I could get large quantities of loin or rib chops, and this was much more convenient. There is debate in our family as some of us like rack of lamb (rib) chops and others prefer the regular loin lamb chops. I can’t say that one is better than the other as its just what you prefer. There is a little less meat on the ribs as the chops are a little meatier, however I make both to keep everyone happy.
Grilled Rack of Lamb Recipe (can also us Lamb Loin Chops)
Marinade
Please note that I marinate the lamb overnight in the refrigerator so you will need to prepare them a day ahead.
- 2 lbs of Rack of Lamb or Lamb Loin Chops
- ¼ cup Olive Oil
- ¼ cup Balsamic Vinegar
- 2-3 cloves of fresh garlic diced
- 1-3 twigs Fresh Rosemary
- Sea Salt
- Black Pepper
Steps
To prepare the lamb slice the rack of lamb into individual chops. Place chops in a shallow dish. Drizzle the olive oil and the balsamic vinegar on top of the chops. Then add the diced garlic on top of the lamb. Now break off pieces of from the rosemary twigs and place them around the lamb. Lastly sprinkle with the sea salt and black pepper. Mix to make sure the marinade has coated the chops on both sides. Marinate covered lamb chops overnight in your refrigerator. I stir the chops around a few times while marinating overnight to keep them well coated.
Grilling Instructions
Pre heat your grill to medium high. Remove the chops from the marinade and place on a platter to drain a little before grilling. (this prevents the marinade from dripping and starting a fire on your grill) Sear on high about 2 minutes per side. Then lower the heat and continue to cook around another 2-21/2 minutes on each side. Lamb is usually served a little pink or medium. Cooking them well will make the meat a little tough. Let the meat rest approximately ten minutes before serving.
Enjoy!
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