It’s cook out weather and we’re enjoying every minute of it. This year, Dallas is actually having real spring weather which means the only thing sizzling is on our barbecue grill. We love entertaining friends with this simple grilled lamb chop recipe. The key is to marinate the chops for at least 2 hours in advance to infuse all your flavors before popping them on the grill. Most of the work is done at the prep stage leaving you free to hang out and enjoy your friends. Cheers!
10 lamb loin chops (estimate about 2 chops per person)
Juice from 1 lemon
5 sprigs of rosemary, crushed (kids love to do this)
5 cloves of garlic, minced
2 tbs EVOO
Salt & pepper to taste
Rub each chop generously with salt and pepper. In a bowl, mix remaining ingredients together till chops are well covered with garlic and rosemary. Place in a plastic Ziplock bag and leave to marinate for at least 2 hours. Heat grill on medium high fire and cook about 15 minutes, turning once at the halfway point for a medium rare.
Tip: If it’s raining or you decide to cook indoors, just sear each chop 1 minutes on high heat and put in the oven 375 degrees Fahrenheit for 12 minutes for a medium rare.