Grilled Lamb Chops
I grew up on lamb…I swear it was in my baby bottle! My Godfather (Kum) would get up in the middle of the night to start the fire and would spend hours and hours tending to lamb on the spit. I loved the flavor then…and love it and appreciate it even more now! I know most of us do not have hours and hours to devote to making lamb like my Family does, so I’m sharing my recipe for Grilled Lamb Chops. A super easy marinade and a few minutes of grilling time is all you need to make one of the most delicious lamb recipes you have ever tasted!
What you need:
- 1 to 2 racks of lamb chops (cut into individual chops) I got these beauties from Carolina Meat & Fish Co.
- light olive oil
- fresh rosemary sprigs
- 6 lemons and juice
- 10 to 12 cloves of garlic
- salt and pepper
In a shallow dish, pour in at least a cup of light oil, add in at least 5 fresh rosemary sprigs, the garlic, the juice of at least four lemons, and the squeezed lemon pieces. Generously salt and pepper your lamb chops and add to marinade…mix to coat. Add a bit more olive oil if needed. Allow to marinate in the fridge for at least 45 min…you can do overnight. Turn the chops in the bowl about half way through the marinating process.
I highly recommend grilling the lamb. The grill just adds a special flavor you just can’t get in a cast iron pan or in the oven. Heat the grill to 425 to 450 degrees. Place the chops, garlic, lemon and rosemary springs on the grill. Grill each side of the chops for about 2 minutes per side. You are just looking for a really nice sear. Lamb should be served to medium-rare for optimal flavor.
Place finished chops (rosemary, garlic and lemons…that you did not burn…haha) on a platter and squeeze a fresh lemon on top. Traditionally, we serve our lamb with sides of lemon wedges, green onions and pogacha (Serbian Bread). You can find a recipe for this bread by clicking here! I love serving mine with one of my go-to sides and favorite upscale potatoes. This recipe for Dauphinoise Potatoes from Rock Recipes is crazy good! I do change up the recipe a bit. Instead of Yukon Gold, I use skinned red potatoes and all heavy cream instead of the milk!