Rosemary and Garlic Grilled Lamb Chops
Serves 4 (2 chops per person)
by Adelaide
Rosemary and garlic are traditional flavorings for lamb. As much as one might want to experiment, there are some recipes traditionally so good, that it’s just not worth changing. But serving the chops with a Feta and Herb Dipping Sauce instead of mint jelly is a delicious decision. Serve 2 - 3 chops per person and note that most lamb chops come double so ask your butcher to cut them in half so they become single chops.
See Adelaide’s full Easter menu here.
Ingredients
8 lamb chops
Zest of 1 lemon
3 tablespoons olive oil
1 garlic clove, minced
2 tablespoons rosemary leaves, minced
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
Place the lamb chops into a gallon-sized Ziploc bag. Place on a platter or large plate.
Add the remaining ingredients into the bag and close securely. Use your hands to combine the ingredients in the bag and cover the lamb chops. Add more olive oil, if the marinade looks dry.
Refrigerate for at least 1 hour and up to 4 hours.
Preheat a grill pan over medium heat. Turn on your stove vent, hood or open a window. Add 4 lamb chops to the middle of the grill pan and sear for 5 minutes. Flip with tongs and sear the other side for 3 - 4 minutes. Use the tongs to press the fatty side of the lamb and bone of the chop against the hot grill pan – this will sear off any blood and crisp up the fat.
Place the chops on a platter or cutting board and allow to rest for at least 10 minutes. Repeat with the remaining lamb chops. (Note: this will cook your lamb to medium – if you want medium rare, decrease the time to 4 minutes on one side and 2 - 3 minutes on the other).
Serve the chops warm with the Feta Dipping Sauce.
