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Grilled Lamb Chops with Rosemary and Garlic

Grilled Lamb Chops with Rosemary and Garlic is a simple yet flavorful dish that highlights the natural tenderness of lamb, complemented by the robust flavors of garlic and rosemary. This dish is perfect for outdoor grilling or even stovetop grilling, and pairs wonderfully with a side of vegetables, potatoes, or a fresh salad.

Ingredients:

  • 8 lamb chops (about 1-1½ inches thick)
  • 3-4 garlic cloves (minced)
  • 2 tablespoons fresh rosemary (finely chopped)
  • 1 tablespoon fresh thyme (optional)
  • 1 teaspoon lemon zest
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon balsamic vinegar (optional, for a touch of sweetness)
  • Lemon wedges (for serving)

Instructions:

1. Prepare the Marinade:

  1. Mix the Marinade: In a small bowl, combine the minced garlic, chopped rosemary, thyme (if using), lemon zest, olive oil, lemon juice, balsamic vinegar (optional), salt, and pepper. Stir until well mixed.
  2. Marinate the Lamb Chops: Pat the lamb chops dry with paper towels. Rub the marinade mixture generously over both sides of each lamb chop. Place the chops in a shallow dish or resealable plastic bag. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

2. Preheat the Grill:

  • Outdoor Grill: Preheat your grill to medium-high heat (about 400-450°F/200-230°C).
  • Stovetop Grill Pan: If you’re using a grill pan, heat it over medium-high heat on the stove.

3. Grill the Lamb Chops:

  1. Remove from Fridge: Take the lamb chops out of the refrigerator about 20 minutes before grilling to allow them to come to room temperature.
  2. Grill the Lamb Chops:
    • Place the lamb chops on the hot grill. Cook for about 3-4 minutes on each side for medium-rare, or longer depending on your preferred level of doneness.
    • Use a meat thermometer to check the internal temperature:
      • Rare: 120°F (49°C)
      • Medium-Rare: 130°F (54°C)
      • Medium: 140°F (60°C)
      • Medium-Well: 150°F (65°C)
      • Well-Done: 160°F (71°C)
  3. Rest the Lamb Chops: Remove the lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring the chops remain juicy and tender.

4. Serve:

  • Garnish and Serve: Serve the grilled lamb chops with lemon wedges on the side for an extra burst of citrus. The acidity from the lemon complements the rich flavors of the lamb beautifully.
  • Pair with Sides: Lamb pairs well with roasted potatoes, grilled vegetables, a fresh green salad, or a side of couscous.

Tips and Variations:

  • Marinating Time: The longer you marinate the lamb, the more flavorful it becomes. Aim for at least 30 minutes, but you can marinate for up to 24 hours for deeper flavor.
  • Grill Pan Alternative: If you don’t have an outdoor grill, a stovetop grill pan or even a cast-iron skillet can work well. Make sure the pan is hot before adding the lamb chops to achieve a nice sear.
  • Add a Sauce: You can serve the lamb chops with a drizzle of balsamic glaze, chimichurri sauce, or mint sauce for added flavor.

These Grilled Lamb Chops with Rosemary and Garlic are perfect for a special dinner or a weekend BBQ. The fresh rosemary, garlic, and lemon enhance the rich flavor of the lamb, while grilling adds a beautiful smoky char to each bite. Enjoy!