Grilled Rosemary Lamb Chops |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby. Ingredients:
2 teaspoons minced garlic |
1 teaspoon rosemary |
1/2 teaspoon thyme leaves |
1 dash cayenne pepper |
1 teaspoon sea salt |
1/4 cup lemon juice |
2 tablespoons olive oil |
4 lamb chops, about 3/4-inch thick |
Directions:
1. Mix ingredients except for lamb in a bowl.
2. Place the chops in a container to marinate. I use a zip lock bag.
3. Pour ingredients over chops, making sure both sides are well covered.
4. Let marinate overnight. The longer the better, but give them at least one hour.
5. Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
6. Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
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