Grilled Lamb Chops with a Rosemary Marinade
Grilled Lamb Chops with a Rosemary Marinade
Prep 6 mins Marinate 1 hour + Cook 8 mins Eat 1:14
As the summer winds down, how about trying something different on the grill? Lamb Chops with a flavorful Rosemary Marinade can be made in a flash. Super simple, but super delicious! If you live in southern California as I do, rosemary is plentiful. You can walk around most any neighborhood and find a couple sprigs of rosemary to pluck for your marinade.
A small food processor chops the herbs and mixes the ingredients in a flash.
Fortunate to have a garden full of herbs, I can pluck some rosemary, thyme and parsley out of my own garden. Whiz it around in a small food processor with a couple cloves of garlic. Add in an anchovy filet if you dare, process again. Then add olive oil, red wine and Dijon mustard along with salt and pepper. Process until you have a nice wet mixture.
Make the Marinade in 6 minutes. Marinate for an hour+.
Slather the Rosemary Marinade all over the lamb chops and place in the fridge for an hour.
Slather the Rosemary Marinade all over your lamb chops. You could also use this marinade on beef steaks too. Refrigerate for at least an hour, while you prepare the rest of your meal.
Grill the lamb chops to medium rare…about 4 minutes per side.
When ready to grill, bring your lamb chops out of the fridge to warm up a little, while you prepare the grill. Lamb is best when cooked to medium rare. To accomplish this, grill chops no more than 4 minutes per side over medium high heat. Less time If the lamb chops are thinner than 1″. They are done when they have some spring when you press into them. Avoid cooking until they are close to hard, as the meat will be dry and overcooked.
Resist cutting into the lamb while cooking or resting! Doing this will keep the lamb chops juicy and delicious.
Take the lamp chops off the heat and let them rest 5+ minutes while you serve up the rest of your meal. Resist cutting into them! As they stand, they will continue to cook and the juices will distribute throughout the meat. Enjoy the delicious flavor of lamb and this easy to make Rosemary Marinade.
Keep it simple with Roasted Potatoes finished on the grill and Steamed Green Beans or…Try some of these sides to go with your Grilled Lamb Chops with a Rosemary Marinade.
Green Bean, Potato, Tomato and Pesto Salad
Mediterranean Potato Salad with Za’atar
Watermelon, Tomato and Baby Kale or Arugula Salad
and for dessert, Fresh Mini Blueberry Pies
Grilled Lamb Chops with a Rosemary Marinade
2 cloves garlic
2 Tablespoons fresh rosemary leaves
3 Tablespoons parsley
1 Tablespoon fresh thyme leaves
1 anchovy filet (optional)
3 Tablespoons olive oil
2 Tablespoons red wine
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 lamb chops
1. Place garlic, rosemary, parsley and thyme in a small food processor. Process until chopped. Add anchovy if you desire and process again. Then add the olive oil, red wine, Dijon mustard, salt and pepper and process until you have a wet mixture..
2. Slather the Rosemary Marinade all over the lamb chops. Refrigerate for at least an hour, while you prepare the rest of your meal.
3. When ready to grill, bring your lamb chops out of the fridge to warm up a little, while you prepare the grill. Lamb is best when cooked to medium rare -135° (it will go up to 145° after resting). To accomplish this, grill chops no more than 4 minutes per side over medium high heat. Less time if the lamb chops are thinner than 1″. They are done when they have some spring when you press into them, Avoid cooking until they are close to hard, as the meat will be dry and overcooked.
4. Take the lamb chops off the heat and let them rest 5+ minutes while you serve up the rest of your meal. Resist cutting into them. As they stand, they will continue to cook and the juices will distribute throughout the meat. Slice lamb against the grain or across the chop.
Servings: 4 – 414 calories per serving
Grilled Lamb Chops with a Rosemary Marinade
Ingredients
- 2 cloves garlic
- 2 Tablespoons fresh rosemary leaves
- 3 Tablespoons parsley
- 1 Tablespoon fresh thyme leaves
- 1 anchovy filet optional
- 3 Tablespoons olive oil
- 2 Tablespoons red wine
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 4 lamb chops
Instructions
- Place garlic, rosemary, parsley and thyme in a small food processor. Process until chopped. Add anchovy if you desire and process again. Then add the olive oil, red wine, Dijon mustard, salt and pepper and process until you have a wet mixture..
- Slather the Rosemary Marinade all over the lamb chops. Refrigerate for at least an hour, while you prepare the rest of your meal.
- When ready to grill, bring your lamb chops out of the fridge to warm up a little, while you prepare the grill. Lamb is best when cooked to medium rare - 135° (it will go up to 145° after resting). To accomplish this, grill chops no more than 4 minutes per side over medium high heat. Less time if the lamb chops are thinner than 1". They are done when they have some spring when you press into them, Avoid cooking until they are close to hard, as the meat will be dry and overcooked.
- Take the lamb chops off the heat and let them rest 5+ minutes while you serve up the rest of your meal. Resist cutting into them. As they stand, they will continue to cook and the juices will distribute throughout the meat. Slice lamb against the grain or across the chop.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
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We eat lamb chops at least once a week during grilling season.
This marinade looks perfect. Will try it this weekend.