I made a lamb dinner for our passover meal and these gorgeous chops were marinated and cooked on the grill till medium rare! Super yummy and easy peasy!
[recipe title="Grilled Lamb Chops" servings="4-6" time="4 1/2 hrs(including marinating time)" difficulty="medium"]
- 6-8 lamb chops (which mine were quite small)
- 1/2 cup of Extra Virgin Olive Oil
- 1/4 cup of freshly squeezed lemon juice and the zest from that lemon.
- 1 tsp of freshly cracked black pepper
- 1 tsp of dried oregano
- 2 tsp of kosher salt
- 3 garlic cloves minced fine
- 2 tsp of fresh thyme
- 2 tbsp of freshly chopped rosemary
4 hours prior to the time you would like to start to cook your lamb you need to start marinating them. So take all the ingredients minus the lamb and place in a gallon size zip lock bag and give it a good shake to mix all the ingredients up.
Put your lamb chops in the bag and let the Marinade begin! After 2 hours flip your bag to make sure all surfaces get to hang out with the concoction.
When you are ready to cook your lamb preheat your grill to 450 degrees and place chops on hot grill. After 5 minutes flip your chops for another 5 minutes for medium rare or till the internal temp is 140 Degrees. Let rest for 5-10 minutes before cutting into the meat or you will lose all that moistness. Meat has to rest before you can dive into it. Patience and you will be rewarded with tender juicy meat, haste and you will have dry, tough meat.
Stay tuned for upcoming recipes this week, I served this meal with roasted mini potatoes, french green beans, matzoh crackers and red wine. Simple, rustic and delicious! Cheers!