Tender and flavorful loin lamb chops simply marinated in olive oil, lemon, garlic and fresh herbs, then grilled to perfection.
I'm sort of on this kick right now, with the kids gone back to wherever after break,and I'm making stuff for Meathead and me that they either hate, or won't try. Lamb chops, for instance.
No way they could eat lamb, it's a baby...I won't go on, I'm sure you can fill in the rest of their argument. I haven't made grilled lamb chops in years. I forgot how good they are.
When I was a kid, my mom (not a good cook by any stretch of the imagination) would broil lamb chops for dinner sometimes, on a weeknight. Just salt and pepper and Worcestershire sauce. My brother hated lamb, but I loved my mom's lamb chops. If I got home from school and she told me that's what's for dinner, I could hardly wait. And she usually made creamed spinach (well, Stouffer's did) to go with it, just for me.
So, I rather spontaneously picked up a package of really good looking loin lamb chops a couple of months ago. Meathead grilled them outside, in the cold, with salt and pepper and Worcestershire. Pretty good, we agreed. I mean really good.
I've made a few times since then and thought, I should try marinating them. I had some fresh rosemary and lemons, so that's what I did.
Oh my gosh, this marinade is simple and so great for lamb chops. Olive oil, lemon, garlic and rosemary. I think I added some dried thyme also, I would have thrown in some fresh thyme if I had any. I marinated for a couple hours and then we grilled the chops. They. Were. Delicious. I'd say they were perfect.
We like these chops grilled outside, in the cold, but the broiler would work just fine, so would a grill pan. I would suggest marinating at least one hour, you could probably let it go a lot longer. Whatever you decide, these lamb chops will knock your socks off. Best, Kelly
Here are a few more recipes for the grill with simple marinades or sauces:
Skirt Steak with Chimichurri Sauce easy, fresh Argentinian chimichurri with parsley and oregano.
Grilled Harissa Shrimpbrined first to ensure tender, not rubbery, shrimp and then marinated in harissa paste and grilled on skewers.
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Grilled Lamb Chops
Tender and flavorful lamb chops, in a simple marinade, grilled to perfection.
4.86 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 2 hourshours
Cook Time: 15 minutesminutes
Total Time: 2 hourshours15 minutesminutes
Servings: 4servings
Calories: 566kcal
Author: Kelly
Ingredients
6-8loin lamb chops, 1½ to 2 inches thick
¼cupolive oil
Juice and zest of 1 lemon
3-4clovesgarlic, finely chopped
1tablespoonfresh rosemary, finely chopped (or a little more)
1teaspoondried thyme, optional (or some fresh thyme, finely chopped)
Kosher salt
Fresh cracked black pepper
Instructions
Make the marinade. Combine all the ingredients, minus the chops, and mix well. Add about a teaspoon or so of salt and a few good grinds of pepper.
Put chops in a single layer in a glass dish. Pour marinade over them, flip chops to coat well. Cover tightly with plastic wrap and marinate in the refrigerator at least an hour, turning occasionally. I marinated for 2 hours.
About an hour before you're ready to grill, set the chops out to get room temp. Heat grill to medium-high, and grill chops to medium rare, about 7 or 8 minutes a side. Let rest, covered loosely with foil, for at least 5 minutes. Serve warm.
Recipe Notes
Enough marinade for 6 to 8 chops, at least
We like these chops grilled outside, in the cold, but the broiler would work just fine, so would a grill pan. I would suggest marinating at least one hour, you could probably let it go a lot longer. Whatever you decide, these lamb chops will knock your socks off.
A tasty way to prepare economical cuts of lamb chops and steaks! Tenderise and infuse them with flavour with a delicious marinade then grill to perfection on the BBQ (or stove). Marinade for at least 2 hours, preferably overnight (no longer than 24 hours).
Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.
Move lamb to hot side of grill and cook until browned on both sides, 2 to 3 minutes per side, or until an instant-read thermometer inserted into thickest part registers 120°F for rare or 130°F (54°C) for medium-rare. Transfer to a platter and let rest for 10 minutes. Serve immediately.
Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.
Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.
Grilling lamb chops can impart a smoky flavor and create a desirable charred exterior, making it a healthier option as fat drips away from the meat. Frying, especially pan-frying, offers more control over cooking, enriches flavor with fats, and is convenient for indoor cooking.
Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. It's a technique called “velveting” that is used by Chinese restaurants, and it's the reason why the meat in your favourite Chinese dishes are always so soft.
There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard. Any bacteria which might be present would be destroyed by cooking.
The Ole' Salt and Sit: Like steaks, lamb chops should be salted and allowed to reach room temperature before cooking. Allow 20 to 30 minutes for the rib and loin chops, and 30 to 40 for the shoulder chop.
You are going to cook the chops at low heat first, then sear them over high heat. Place lamb chops on the grill. Close the lid and grill about 10 minutes or until chops reach an internal temperature of about 110 degrees. Increase the heat on another side of the grill to high.
Cover the chops and place in the fridge for 1-8 hours. Take the lamb chops out of the fridge 20-30 minutes before they will hit the grill to get the up to room temperature. Place on the 450F preheated grill for 3-4 minutes on one side, then flip and grill another 3-4 minutes on the other.
The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
As a general rule of thumb, smaller cuts of lamb only need about four hours to sit in a marinade while larger cuts could benefit from a 24-hour to 48-hour marinade.
Yes, you can brine lamb for too long. Over-brining can cause the meat to become mushy and overly salty. As a general rule, brine lamb for no longer than 24 hours.
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