Grilled Rosemary Lamb Chops
For our delicious dinner this evening, we’re enjoying a New Zealand classic: Rosemary Lamb Chops
Prep time: 15 mins
Cook time: 5-6 mins
Marinate time: 1 hr
Total time: 1 hour 20 mins
Servings: 4
4 tsps fresh garlic, or 4 to 5 cloves
4 Tbsps fresh rosemary leaves
4 tsps fresh thyme leaves
2 tsps salt
6 Tbsps olive oil
8-10 lamb chops
Directions
In a small food processor, blend together the garlic, rosemary, thyme, salt, and olive oil. Pulse until combined and creamy.
Trim excess fat off of lamb chop.
Lightly salt both sides of the lamb chops and then generously brush marinade on both sides of the chops. Let them marinate in the refrigerator for at least an hour.
When ready to grill, remove the lamb chops from the refrigerator and let them come to room temperature, about 20 minutes.
Heat the grill over medium-high heat, giving it a few minutes to heat up. Add the chops and sear for about 2-3 minutes. Flip the chops over and cook for an additional 3 minutes. You should have a nice brown sear on the outside and still have pink on the inside. Lamb is best-served medium-rare; the internal temperature should be around 125°F. (See below for a more well-done lamb chop).
**If you want a well-done lamb chop, cook 5 minutes per side or until the internal temperature reaches 150°F.
When done, remove from grill and let rest for 10 minutes for serving.
