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grilled lamb chops

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Lamb

Grilled Lamb Chops

Lamb chops may not scream summer, but I started grilling them for family and friends at our barbecue a few years ago and we have never looked back. If you’re throwing burgers, dogs, or steaks on the grill, you have the skills to grill a lamb chop, and you will be rewarded for it. Lamb rib chops are not the cheapest cut of meat, so feel free to treat them like a special bonus at the barbecue, rather than a main event.

Ingredients

  • 3 pounds lamb rib chops
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup extra-virgin olive oil
  • 1 head garlic, cloves peeled and smashed
  • 4 to 6 sprigs fresh rosemary
  • 1 whole lemon, plus 1 lemon cut into wedges, for serving
  • 1/4 cup fresh mint, torn, for serving (optional)

Directions

  • Season the lamb chops generously with salt and pepper. (Don’t skimp on salt! Lamb is fatty and can take a good amount of seasoning.) Add them to a large zip-top bag or baking dish along with the olive oil, garlic, and rosemary. Using a vegetable peeler, peel the zest of the lemon into 1-inch-wide strips and add them to the lamb. Halve the zested lemon, and squeeze the juice over the lamb as well. Massage the bag or toss the chops to coat them evenly in the marinade. Let sit at room temperature for 30 minutes, or refrigerate for up to 24 hours, tossing every once in a while. If refrigerating, remove the chops from the refrigerator 30 minutes before grilling.
  • Heat a grill to high heat (about 450°F). Remove the lamb chops from the marinade, transfer the marinade to a small saucepan, and set it over medium heat. Bring the oil to a bubble and cook until the garlic is golden and the rosemary is crisp, about 3 minutes. Remove from the heat.
  • Grease the grates and cook the lamb chops, flipping once, until the exterior is well caramelized and a thermometer inserted into the thickest part of the meat registers 125°F, about 2 minutes per side, depending on the thickness of your chops. Transfer the chops to a serving platter and spoon the garlic-rosemary-lemon oil over top. Top with torn mint leaves and lemon wedges, if desired.

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