Grilled lamb chops are an elegant and easy-to-make main course. Treat yourself to these delicious chops that are seasoned with rosemary, thyme and garlic. This recipe can be readily adjusted for one, two or more servings.
2clovesgarlic, mincedabout 1 teaspoon of minced garlic
2tablespoonspure olive oil
Freshly ground black pepper
In a small bowl, combine rosemary, thyme, garlic and olive oil.
Arrange lamb chops in a non-reactive dish. Pour marinade over chops and turn to coat. Cover dish with plastic wrap. Refrigerate 30 minutes or up to 6 hours.
Remove lamb chops from marinade and drain. Let stand 20 minutes or until room temperature.
Meanwhile, preheat grill to medium-high heat.
Season lamb chops with salt. Arrange lamb chops on grill and cook 4 minutes or until nicely seared. Turn chops over and cook 4 minutes or until seared. Cook, 4 more minutes or until an instant read thermometer inserted horizontally into the thickest part of the lamb chop registers 135˚F for medium-rare and 150˚F for medium. (see Notes)
Remove lamb chops from the grill. Tent with foil and let rest for 3 minutes.
Season to taste with salt and pepper. Serve hot.
Cooks TipsLamb chops typically weigh between 3 to 4 ounces each. Don't be fooled by their size and feel you need more than 2 chops per person. They are rich and filling, and will yield about 2 to 3 ounces each after the bone is removed.Lamb chops often have a layer of fat around the edges. I recommend leaving the fat on, as it adds flavor and a layer of protection to the sides of the chop. You can trim the fat, if you prefer. If you do leave the fat on, watch the chops carefully while grilling as dripping fat can cause flames.American Lamb versus New Zealand Lamb: I like to use American lamb as the chops are larger, less expensive and not as gamey tasting. If you prefer New Zealand lamb, feel free to use that. If the chops are less than 1-inch thick, shorten the cooking time accordingly.Meat Temperatures: The temperature of cooked lamb will rise about 10 degrees Fahrenheit while resting. So for medium-rare, you should remove the lamb from the heat at 135˚F. After resting for 3 minutes, the internal temperature should register 145˚F. For medium doneness, remove the lamb at 150˚F for an internal temperature of 160˚F after resting. I do not recommend cooking lamb to well done as it becomes dry and gamey tasting. (Temperature information provided by the American Lamb Board)VariationsHerbs de Provence: Omit the fresh rosemary and thyme. Replace with 2 teaspoons dried herbs de Provence.Rosemary and Lemon: Omit the thyme. Increase rosemary to 3 tablespoons. Add 2 tablespoons fresh lemon juice.Stovetop Grilled: Brush grill with olive oil. Preheat grill pan over medium-high heat oil begins to shimmer. Add the chops and continue with step 5.SaucesLamb goes well with a Chimichurri sauce, garlic butter sauce or mint jelly.