Grilled Lamb Chops with Garlic and Rosemary
Good lamb can be succulent and flavorful; all things delicious. When it’s marinated and grilled with garlic and fresh rosemary, it’s just plain over the moon.
| Prep Time | 10 minutes (4 hours to marinate) |
| Cook Time | 10 minutes |
| Total Time | 20 minute plus 4 hours to marinate |
| Yield | Serves 4 |
| Varietal Pairing | My absolute hands-down favorite wine with grilled lamb is a medium-to-full bodied California Syrah, although a Cabernet Franc or nice Italian Chianti would pair very well, too. |
Ingredients
- 3/4 cup balsamic vinegar
- 6 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons minced fresh rosemary or 3 teaspoons dried
- 6 garlic cloves, minced
- 1 teaspoon ground black pepper
- 12 1-inch-thick loin lamb chops, fat trimmed
Directions
Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. Cover with foil and refrigerate 4 hours, turning occasionally.
Prepare grill (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill chops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
