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Grilled Rosemary Lamb Chops

Rosemary and lemon zest add singular flavor to these restaurant-worthy lamb chops, which quickly cook to tender, juicy perfection and may just add welcome variety to your weekly dinner menu.
Yield: 4-6 chops, depending on size
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Ingredients
 

  • 2 pounds lamb loin chops (about 1-inch thick)
  • 3 tablespoons (42ml) avocado or olive oil
  • 1½ tablespoons freshly minced rosemary (or 1½ teaspoon dried)
  • zest of 1 lemon
  • 1½ teaspoons kosher salt
  • ½ teaspoon each freshly ground pepper and garlic powder
  • Optional for serving: Pineapple Salsa

Instructions

  1. Trim any excess fat from the lamb chops; set aside. (Tip: Thick fat caps often create flareups on the grill, making the chops easier to burn.)
  2. In a large bowl, combine the oil, rosemary, lemon zest, salt, pepper, and garlic powder. Add the lamb chops, and flip the chops around to ensure they are all well coated with the marinade. (I find it easier to use my hands.)
  3. Cover and refrigerate the lamb for at least 2 hours if possible or up to overnight. When ready to grill, let the chops sit at room temperature for 30-60 minutes for more even cooking.
  4. Preheat the grill to high. Grill over high heat for 2 minutes per side, keeping the lid down when not flipping. Then reduce the heat to medium-low and cook for another 6-7 minutes, flipping after 3 minutes, or until an instant-read thermometer reads between 135-140℉ for medium. (Tip: A quick read thermometer is your best bet to nail the chops, as the cooking time will vary base on thickness of chop and individual grill.)
  5. Remove the lamb chops from the grill and allow to rest for 5 minutes before serving with optional Pineapple Salsa.

Notes

If you experience flareups as the fat melts off the chops, which threaten to burn the lamb, keep one side of the grill hot and turn off the burners on the other side. Move the chops to the side with indirect heat, and allow them to finish cooking there. It may take a few extra minutes, but this technique is helpful whenever you need to eliminate flareups. 
For another approach, keep the seasoning barebones (a brush of oil, salt, and pepper) as in this recipe for Pan Seared Lamb Chops and serve the chops with Italian Salsa Verde for a savory, herby, absolutely delicious meal.  
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