Garlic Herb Grilled Lamb Chops
Lamb chops coated in a garlic and fresh herb marinade, then seared hot and rested until juicy.
Equipment
- Grill or cast iron skillet
- Instant read thermometer
- Tongs
- Mixing bowl
Ingredients
Main Ingredients
- 24 oz lamb loin or rib chops about eight small chops, one inch thick
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves chopped
- 1 tbsp fresh parsley chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Dijon mustard optional
- 1 lemon juiced, optional
Instructions
Cooking
- Marinate. Whisk the oil, garlic, herbs, salt, pepper, and Dijon in a wide bowl, then turn the chops until coated. Cover and chill 30 minutes, or up to overnight.
- Warm up. Set the chops on the counter for 15 to 20 minutes while the grill or cast iron pan heats until very hot.
- Sear. Lay the chops on the hot surface and cook 4 to 5 minutes without moving them, then flip and cook 4 to 5 minutes more.
- Check. Insert a thermometer into the thickest part away from the bone and pull the chops at 145 degrees F.
- Rest. Move the chops to a plate, squeeze the lemon over them, and rest 5 minutes before serving.
Notes
Substitutions: Use all rosemary or all thyme if you only have one herb, and skip the Dijon and lemon if you like.
Tips: Pat the chops dry before they hit the heat for better browning, and use tongs instead of a fork.
Storage: Refrigerate cooked chops in an airtight container for three to four days. Nutrition does not include the optional Dijon mustard and lemon.