Grilled Lamb Chops with a Rosemary Marinade
I've been making Grilled Lamb Chops with this same Rosemary Marinade for years. Inspired by a recipe from McCall's magazine, I've changed it around over the years. It goes great with any cut of lamb. It also makes an interesting marinade for beef steaks. Lamb is best when cooked to medium rare. Resist cutting into the lamb while cooking or resting. Use your finger to test for doneness.
Servings: 4
Calories: 414kcal
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
Calories: 414kcal