Traditional Grilled Lamb Chops are a delightful way to bring a taste of the Mediterranean to your table. With a simple yet flavorful marinade, this dish is perfect for a special occasion or an elevated weeknight dinner.
Lamb chops are the star of the show, offering tender, juicy meat with rich flavor. The olive oil helps to coat the meat, allowing the herbs to stick and infuse their flavors. Garlic brings a pungent, savory depth, while fresh rosemary and thyme add earthy, aromatic notes. A touch of kosher salt enhances all these flavors, and black pepper adds a hint of spice. Lemon wedges brighten the dish with a citrusy zing, and fresh parsley adds a pop of color and freshness.
Pair these lamb chops with a simple arugula salad tossed in lemon vinaigrette or roasted vegetables for a complete meal. A side of creamy mashed potatoes also complements the rich flavors beautifully.
Start by making your marinade. In a medium-sized bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Give it a good stir until everything is well mixed and the herbs and garlic are evenly distributed.
Next, take your lamb chops and lay them out on a plate or a shallow dish. Pour the marinade over the chops, ensuring each piece is thoroughly coated. Use your hands to rub the marinade in, getting into all the nooks and crannies. Let the lamb sit and soak up all those flavors for at least 30 minutes at room temperature. If you've got more time, popping them in the fridge for a couple of hours is even better.
While the lamb is marinating, preheat your grill to medium-high heat. You want it hot enough to sear the meat quickly, locking in the juices while achieving that beautiful char on the outside.
Once your grill is ready, place the lamb chops on it. Grill them for about 4-5 minutes on each side if you prefer them medium-rare. Adjust the cooking time if you like your lamb more or less done. Remember, they will continue to cook a bit even after you take them off the grill.
Remove the chops from the heat and let them rest for a good 5 minutes. This step is crucial as it allows the juices to redistribute throughout the meat, keeping it succulent.
Serve your lamb chops with a squeeze of lemon juice from the lemon wedges and a sprinkle of fresh parsley for an extra touch of freshness.
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