Grilled Lamb Chops
Grilled Lamb Chops
This dish was inspired by lamb chops we had in a restaurant in Buenos Aires. They were marinated in lemon juice, with some garlic and rosemary. Very simple and simply good. You want to make sure the grill is very hot so that you can sear the chops quickly as they will take almost no time to cook.
- 6 to 8 lamb chops about 3/4 inch thick
- 1/4 cup freshly squeezed lemon juice, about 1 lemon
- zest from one lemon
- 4 cloves garlic, smashed
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons extra virgin olive oil
- pinch salt and pepper
In a small food processor add all of the ingredients. Process until the rosemary and garlic is in fine bits and you have created an emulsion.
Place the lamb chops in a one gallon resealable plastic bag. Pour the marinade over the chops. Massage the marinade into the chops and place the bag in the refrigerator for at least one hour up to about four hours. Remove the chops in the bag from the refrigerator and allow to warm to room temperature, about twenty minutes.
Preheat a grill to high. Remove the chops from the marinade and place the chops on the grill. On high heat the chops should char very quickly and take no more than two minutes per side for medium rare, and two and one half to three minutes per side for medium. Do not over cook them. Remove the chops to a dish and cover with foil to allow them to rest for at least five minutes.
I think three chops per person works out well. The chops are small so four chops per person is not out of the question.