The flavor is incredible!
INGREDIENTS
Level: Easy
Makes 8 lamb chops
8 frenched lamb chops
3 large garlic cloves
1 ½ tablespoons fresh rosemary leaves
2 ½ tablespoons olive oil
1 tbs minced fresh Italian parsley
coarse Kosher salt
freshly ground black pepper
INSTRUCTIONS
Step 1: Prepare the Lamb
If necessary, separate the lamb chops. Trim any excess fat, but leave a small amount for flavor. (It's important to remove most of the excess fat as it won't have time to render down during the quick cooking process and can cause flare-ups on the grill.) Season both sides of each chop generously with salt and pepper.
Step 2: Craft the Marinade
In a food processor, first mince the rosemary and garlic. (This ensures they're finely chopped before adding the oil.) Add the olive oil and pulse until combined. (If you don't have a food processor, finely mince the rosemary and garlic by hand, then mix in the olive oil.)
Step 3: Marinate
In a large bowl, combine the seasoned lamb chops and marinade. Use your hands to gently massage the marinade into each chop, ensuring they are evenly coated. Refrigerate for at least 1 hour, or longer for deeper flavor.
Step 4: Grill and Savor
30 minutes before grilling, remove the lamb chops from the refrigerator to allow them to come to room temperature.
Preheat your grill to high heat with the lid closed for at least 15 minutes, or until the internal temperature reaches 500°F.
Place the lamb chops on the grill, starting with the thickest pieces first. Gently press down for good contact with the grates. Set a timer for 2 minutes, then grill with the lid open for 2-3 minutes per side for medium-rare doneness.
Begin checking the thinnest chop for your desired doneness after the initial 2 minutes on the second side. For a medium-rare cook, the internal temperature should reach 130°F when measured in the thickest part of the chop with an instant-read thermometer. Alternatively, you can make a small cut to visually check.
Remove the chops from the grill as they reach your preferred doneness.
Allow the chops to rest for 5 minutes before serving to allow the juices to redistribute. Garnish with minced parsley and enjoy!