Grilled Lamb Chops
- 8 lamb chops (about 1 inch thick)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Marinate the Lamb Chops: In a bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper to create the marinade.
Coat the Lamb Chops: Place the lamb chops in a shallow dish or a zip-top bag. Pour the marinade over the chops, making sure they are evenly coated. Cover the dish or seal the bag and refrigerate for at least 1-2 hours, allowing the lamb chops to marinate and absorb the flavors.
Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clean and well-oiled to prevent sticking.
Grill the Lamb Chops: Remove the lamb chops from the marinade and let any excess marinade drip off. Place the lamb chops on the hot grill and cook for about 3-4 minutes per side for medium-rare chops. Adjust the cooking time according to your desired level of doneness.
Rest the Chops: Once the lamb chops are grilled to your preferred doneness, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute and ensures a juicy and tender result.
Serve: Arrange the grilled lamb chops on a serving platter. You can garnish them with additional fresh herbs if desired and serve with lemon wedges on the side.
Enjoy: Serve your delicious Grilled Lamb Chops hot as a main course, perhaps with some grilled vegetables or a side salad.
These grilled lamb chops are flavorful and perfect for a special meal or barbecue gathering. Enjoy!