Mediterranean Lamb Chops
Tender and succulent lamb chops infused with aromatic fresh rosemary and garlic, perfectly grilled to a juicy finish. A simple yet elegant dish that's bursting with flavor.
Prepare the lamb chops
Pat the **lamb chops** very dry with paper towels. In a shallow dish or a large zip-top bag, mix together the **chopped rosemary**, **minced garlic**, **olive oil**, **salt**, and **pepper**. Add the lamb chops and turn them to coat evenly with this mixture.
💡 Pro Tips:
- •Drying the lamb chops helps them get a better browned crust when cooked.
- •Don't skip soaking the lamb in the mixture; it adds the most flavor.
Marinate the lamb
Cover the dish or seal the bag and put it in the refrigerator for at least **30 minutes**, or up to **4 hours**. For the best results, let the lamb sit at room temperature for **15-20 minutes** before you start grilling. This helps it cook more evenly.
💡 Pro Tips:
- •Letting the lamb sit in the mixture longer makes the flavor stronger.
- •Bringing meat to room temperature before cooking helps it cook more evenly.
Preheat the grill
Heat your grill (you can use a charcoal grill, gas grill, or a grill pan on the stove) to medium-high heat. The grill should be hot enough to make the lamb nicely browned on the outside.
💡 Pro Tips:
- •A hot grill stops the meat from sticking and helps create a good crust.
- •Make sure to clean your grill grates well before heating them up.
Grill the lamb chops
Place the **lamb chops** on the hot grill. For meat that is slightly pink in the middle (medium-rare), grill for **3-4 minutes per side**. For meat that's mostly cooked through with just a little pink (medium), grill for **4-5 minutes per side**. Change the cooking time based on how thick your chops are and how done you like your meat. You can use a meat thermometer to check the inside temperature (130-135°F for medium-rare, 135-140°F for medium).
💡 Pro Tips:
- •Try not to cook lamb too much; it tastes best when it's medium-rare to medium.
- •Only flip the chops once to get the best browned outside.
Rest and serve
Move the grilled **lamb chops** to a plate or cutting board. Loosely cover them with foil and let them rest for **5-10 minutes** before serving. This step lets the juices spread back through the meat, making it more tender and flavorful. Serve with **lemon wedges** if you like.
💡 Pro Tips:
- •Letting the meat rest is very important for making it tender and juicy.
- •A squeeze of fresh lemon makes the flavors brighter.
- Grill (charcoal, gas, or grill pan)
- Shallow dish or large zip-top bag
- Tongs
- Meat thermometer (optional, but recommended)
- Knife and cutting board
- Measuring spoons
- 💡Always pat lamb dry before soaking it in the mixture and grilling for the best browned outside.
- 💡Don't put too many chops on the grill at once; cook them in batches if needed to keep the heat high.
- 💡Using fresh rosemary and garlic makes a big difference in how flavorful the dish is, compared to dried or powdered ones.
- 💡Serve this with roasted vegetables, a simple salad, or couscous for a full meal.
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