I made these grilled Lamb chops tonight and the Hubs said he liked them. I rarely make Lamb dishes because I really don’t like lamb (I only eat it in gyros) but Zach likes it so I make it for him. I got the recipe online (epicurious.com but it says Bon Appetit July 1995 on the recipe). I will probably prepare this again because it was easy and quick and I had all of the ingredients, except for the lamb 😉 After marinating for 4 hours I decided to use our gas grill instead of what the recipe was calling for.
Grilled Rosemary Lamb Chops
Ingredients:
3/4 cup balsamic vinegar
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary or 3 tablespoons dried
6 garlic cloves,minced
1 teaspoon ground black pepper
12 1-inch thick lamb chops,fat trimmed
1 1/2 cups mesquite wood chips,soaked in cold water 1 hour (optional) Â *I skipped this
Preparation
Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2 inch glass. Pour marinade over. Cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
Prepare barbecue (medium high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill chops to desired doneness, basting often with marinade, about 4 minutes per side for medium rare. Transfer to platter and serve.
