← Back to Search Results
grilling
Grilled Rosemary Lamb Chops Recipe-3312

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

You can’t miss with well-seasoned lamb chops. The type of chops to use is entirely up to you. I love the way the rack chops look with their long rib bones exposed, but you can use shoulder chops just as well. Figure on two chops per person.

Yield: 6 servings

Ingredients

FOR THE MARINADE

  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons extra-virgin olive oil
  • Pinch of crushed red pepper flakes, optional

FOR THE CHOPS

  • 12 loin or rib lamb chops
  • Rosemary sprigs for garnish

Directions

TO MAKE THE MARINADE:

In a small bowl, whisk together all the marinade ingredients. Rub the marinade on the chops, and refrigerate for at least 30 minutes or overnight.

TO PREPARE THE CHOPS:

Prepare a fire and allow the coals to die down to a medium-hot temperature or preheat a gas grill to medium-high.

Cook the chops for 6 to 7 minutes per side or until firm and resilient to the touch for medium, about 5 minutes per side for rare-pink. Make a slit into one of the chops to test for doneness to your liking, but take them off the grill while still slightly pink as they will continue to cook as they rest. Transfer them to a platter and serve with a rosemary sprig on top.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 3lbs of loin or rib lamb chops.

828kcal (41%)
188mg (8%)
1g
0g
76g (116%)
0g
37g (185%)
31g
4g
184mg (61%)
0g
34g
31mg
268mg
1mcg RAE (0%)
1mg (1%)
42mg (4%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
desserts-4-today Desserts 4 Today
by Abby Dodge
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
big-fat-cookies Big Fat Cookies
by Elinor Klivans
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?