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!
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. However, if you do not have access to a grill…see pics below for how I did them in cast iron. 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 3 minutes per side. You are just looking for a really nice sear. Lamb should be served 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 Grilled Lamb Chops 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 is crazy good! ENJOY!!!
No grill? Just use a cast iron pan like I did here. Sear about 4 minutes per side!
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