The simplest of seasonings and a hot grill are all that’s needed for a
We are currently on vacation, visiting my parents in sunny California for the kids’ spring break. It’s a real treat.
Even more of a treat is getting to spend time with my mom, and we’ve been having fun in the kitchen. I don’t cook lamb chops often, but my mom suggested them as a fast and delicious grilling option.
We kept the chops simple and let the grill caramelize them to savory perfection. While keeping it easy, we got a little creative with the salsa, using fresh, juicy ingredients and a handful of mint, which pairs so well with lamb.
What resulted was delicious – light yet super-satisfying. I will be definitely be choosing lamb as an option more frequently. I’m also looking forward to pairing the salsa with pork tenderloin and white fish, too.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Grilled Rosemary Lamb Chops
Ingredients
- Lamb loin chops–about 1-inch thick
- ½ teaspoon dried rosemary (or 1 teaspoon freshly chopped), per lamb chop
- 2 teaspoons olive oil, per lamb chop
- kosher salt (a generous pinch or two per chop) and freshly ground pepper to taste
- Optional for serving: Pineapple Salsa
Instructions
- Trim any excess fat from the lamb chops, then brush both sides with olive oil. Sprinkle with the dried rosemary, salt, and pepper. For more even cooking, leave the lamb on the counter for 30 minutes or so before grilling so that it comes to room temperature.
- When ready to cook, preheat the grill to high. Grill over high heat for about 4 minutes per side or until an instant-read thermometer reaches 155℉ for medium. (The pictured lamb chops were over an inch thick so we grilled 5-6 minutes per side. Lamb is a meat I prefer completely cooked through.)
- Remove from grill and allow to rest for 5 minutes before serving with the Pineapple Salsa.
Notes
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