Grilled Rosemary Lamb Chops
These lamb chops were excellent. My husband loves lamb and he insists these are the absolute best he's ever had. They were tasty and even though we like them a little more done than medium rare, they were still melt-in-your-mouth tender.
Yield
4 ServingsPrep
20 minCook
10 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
balsamic vinegar
|
|
| 6 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 3 | tablespoons |
rosemary leaves
fresh, minced, or 3 tsp dried |
|
| 6 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
black pepper
ground |
|
| 12 | Each |
lamb rib chops
loin, 1 inch thick, fat trimmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
balsamic vinegar
|
|
| 9E+1 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
fresh |
|
| 45 | ml |
rosemary leaves
fresh, minced, or 3 tsp dried |
|
| 6 | each |
garlic cloves
minced |
|
| 5 | ml |
black pepper
ground |
|
| 12 | Each |
lamb rib chops
loin, 1 inch thick, fat trimmed |
*
|
Directions
Mix together the vinegar, oil, lemon juice, rosemary, garlic, and pepper.
Place lamb chops in single layer in 13x9x2-inch glass dish.
Pour marinade over.
Cover and let marinate, refrigerated for 4 hours, turning occasionally.
Prepare barbecue (medium-high heat).
When coals turn white (drain chips, if using, and scatter over coals, when chips begin to smoke), Season lamb with salt and Cover; grill chops about 4 minutes per side for medium-rare or until desired doneness.
