Balsamic, Rosemary & Garlic Grilled Lamb Chops

Delicious grilled lamb chops

Delicious grilled lamb chops

I love to serve this flavorful grilled lamb when the weather warms up and hand-held foods feel appropriate. To me, it is the very essence of spring – vibrant, light, healthy and cooked over an open flame. Try this recipe with my Mediterranean-style grilled vegetable salad recipe.

Serves 4

Ingredients

  • 1 rack of lamb, Frenched – (this means that the tips of the rib bones are cleaned of all meat and can be used as handles)
  • 4 cloves of raw garlic, finely minced
  • 1 sprig of fresh rosemary, stemmed and finely chopped (about 1 & 1/2 tablespoons of fresh rosemary)
  • 1/3 cup of extra virgin olive oil
  • 1/4 cup of balsamic vinegar
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper

Directions

  • Cut between the bones of the lamb rack, separating them by 2-bone sections. This will ensure a thicker lamb chop.
  • Place the cut rack of lamb in a large resealable plastic bag.
  • Combine all of the remaining ingredients in the bag.
  • Massage the ingredients into the lamb.
  • Let the lamb marinate for at least one hour, preferably 4-6 hours in the refrigerator.
  • Turn on your grill to medium-high heat (450F)
  • Grill the lamb for 3 & 1/2 minutes per side for medium. (I do not recommend cooking lamb any further, as it becomes tough and flavorless.)
  • Allow to rest for 5 minutes off-heat before plating.
  • Serve with delicious Mediterranean-inspired grilled vegetable salad.
  • Enjoy!
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