Juicy Grilled Lamb Chops with Savory Marinade (Print version)
Tender grilled lamb chops marinated with garlic, rosemary, lemon, and olive oil, then cooked hot and fast for a juicy center and crisp char.
# Ingredients:
For the lamb
01 -
8 lamb loin chops, about 2 lb (900 g) total
02 -
1 1/4 teaspoons kosher salt
03 -
1/2 teaspoon freshly ground black pepper
For the savory marinade
04 -
1/4 cup (60 ml) olive oil
05 -
4 garlic cloves, finely minced
06 -
2 tablespoons finely chopped fresh rosemary
07 -
1 tablespoon lemon zest
08 -
2 tablespoons fresh lemon juice
09 -
1 teaspoon Dijon mustard
10 -
1 tablespoon chopped fresh parsley, for serving
11 -
Lemon wedges, for serving
# Instructions:
01 -
Whisk olive oil, garlic, rosemary, lemon zest, lemon juice, Dijon mustard, salt, and pepper in a shallow dish or zip-top bag.
02 -
Add the lamb chops and turn to coat well. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
03 -
Remove the lamb from the refrigerator 20-30 minutes before grilling. Pat off excess wet marinade with paper towels so the chops brown cleanly.
04 -
Heat a clean grill to medium-high, about 400°F (200°C). Oil the grates lightly right before adding the lamb.
05 -
Grill the chops for 3-5 minutes per side, depending on thickness, until nicely charred and cooked to your preferred doneness. For many medium-rare chops, aim for about 130°F before resting. For USDA guidance, cook whole cuts of lamb to 145°F with a rest.
06 -
Transfer the chops to a platter and rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
# Good to know:
01 -
Best with thick lamb loin chops or rib chops.
02 -
Marinating time can be 30 minutes to 8 hours.
03 -
Use an instant-read thermometer for the most reliable doneness.