This grilled lamb loin chops recipe is the perfect main course for a special gathering. The marinade of olive oil, garlic, rosemary, salt, and pepper infuses the lamb with an intricate blend of aromas and flavors, creating succulent and juicy lamb chops. The two-zone grilling method of searing the cutlets first on the cool side before then finishing them on the hot side, allows you to achieve an optimum degree of doneness.
Follow this recipe to learn the best way to treat your guests to an unforgettable Mediterranean-inspired meal.
- Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon the mixture evenly over both sides of the lamb chops.
- Place the chops in the refrigerator and marinate for at least one hour and up to overnight, so the flavors can fully infuse the meat.
- Heat a gas grill to medium-high, 425˚F. Turn the burners off on one side of the grill to create a cool zone.
- Place the chops onto the cool side and cook for 8-10 minutes to reach an internal temperature of 110˚F.
- Move the lamb chops to the hot side of the grill and sear for two minutes per side, or longer for a more desired doneness.
- Transfer to a serving platter, and let rest for five minutes before serving.
Q: How long do I marinate the lamb chops?
A: Marinate the lamb chops anywhere from one hour to overnight, to ensure the marinade has enough time to effectively infuse the meat and to create a deeper flavor.
Q: Can I use dried rosemary as a substitute for fresh?
A: While substitution is possible, fresh rosemary gives the best results. Dried rosemary will not provide the same intensity of flavor and aroma as the fresh herb.
Q: What degree of doneness should I aim for?
A: For medium-rare, the internal temperature of the lamb should reach 135°F.
Q: Is there an additional step to prepare the lamb chops before I marinate it?
A: It is not an absolute necessity, but seasoning the lamb chops a few hours before grilling will further enrich its flavor.
Q: What cut of lamb should I use?
A: This recipe works for both lamb rib and loin chops. If you are cutting your own from a rib roast, butcher them into individual chops with a sharp knife.