Grilled lamb chops
Perfect recipe for marinated and grilled lamb chops for any occasion.
Servings: 4 people
Equipment
- Outdoor grill
- Immersion blender, optional
Ingredients
- 12 lamb chops we prefer using lamb rib chops
Marinade
- 1/3 cup (80 mL) olive oil
- 2 garlic cloves, minced
- juice of half a lemon
- 1/2 tsp pepper
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp yellow mustard
- 1 tsp salt (to season chops right before grilling)
LADOLEMONO (OIL LEMON SAUCE)
- 1/3 cup (80 mL) olive oil
- juice of 1 lemon (3 tablespoons or 45 mL)
- 1 tsp dried oregano
Instructions
- Trim the excess fat around the edges of your chops; this will help minimize flare ups during the cooking time.
- Combine all of the marinating ingredients above. We like to emulsify the ingredients using an immersion blender. (This is optional. If you don't have and immersion blender simply whisk the ingredients very well).
- Place the lamb chops in large food storage bag or bowl. Pour the marinade over the lamb chop. Mix well to coat all of the pieces. Place in the refrigerator for 3-4 hours, mixing occasionally.
- During this period, prepare your ladolemono sauce and keep aside.
- A half hour before grilling, take the chops out of the refrigerator and let them sit at room temperature, still in the marinade, for 20-30 minutes.
- Once you're ready to grill, remove the chops from the marinade, and place them on a large plate. Season them with salt. Discard the marinade at this point.
- Prepare the grill by making sure it is clean and the grates are lightly oiled. Pre-heat on high and cover the grill, while it is heating up.
- Lower the heat to medium and place the chops on the grill. Do not cover the grill, this will help minimize flare-ups, and will also help give you nice grill marks. Grill on medium for 4-5 minutes per side. We like our meat medium (with a slight pink inside), and we grill until the internal temperature is approximately 140 degrees.
- Remove the lamb chops from the grill and transfer them to a deep platter or pot. Immediately pour the ladolemono sauce over the lamb chops.
- Let the lamb chops rest 5-10 minutes. The internal temperature of the meat will increase about 5 degrees during this period, achieving the 145 degrees F. which is the recommended safe internal temperature for lamb.
- Enjoy!