Grilled Lamb Chops with Herb Marinade
Instructions
- 1
Remove lamb chops from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
- 2
In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, and black pepper to create the marinade.
- 3
Place lamb chops in a shallow dish or large zip-lock bag. Pour marinade over chops, ensuring each piece is well coated. Massage marinade into the meat. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- 4
Preheat your grill to high heat (about 230°C/450°F). Clean and oil the grill grates to prevent sticking.
- 5
Remove lamb chops from marinade, allowing excess to drip off but keeping the herb coating on the meat.
- 6
Place lamb chops on the hot grill. For medium-rare, cook for 3-4 minutes per side. For medium, cook 4-5 minutes per side. The internal temperature should reach 55-60°C (130-140°F) for medium-rare, or 60-65°C (140-150°F) for medium.
- 7
Avoid moving the chops too much - let them develop a nice char and crust on each side before flipping once.
- 8
Remove chops from grill and transfer to a plate. Tent loosely with aluminum foil and let rest for 5 minutes before serving.
- 9
Serve immediately with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Chef's Note
"These lamb chops are perfect for a special dinner that comes together surprisingly quickly—the herb marinade does all the work while you prepare sides. Let them rest at room temperature for 20 minutes before grilling, and don't skip that final squeeze of fresh lemon juice to brighten every bite."
