INGREDIENTS
12 American lamb loin chops (1-inch thick) or lamb rib chops
1/4 cup extra-virgin olive oil
6 cloves garlic, grated or minced
2 Tablespoons minced fresh rosemary
2 Tablespoons lemon juice
Zest of 1 lemon
1 ½ teaspoons kosher salt
½ teaspoon black pepper
DIRECTIONS
Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.
This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.
