Grilled Lamb Loin Chops
Part of the strip, part of the tender ― these mini T-bones offer the best of both worlds. Marinated or seasoned simply, these petite cuts cook quickly on a hot grill.
Servings: 2, Prep Time: 5-30 minutes (depending on if using optional marinade) Total Time: 15-45 minutes
INGREDIENTS
- 4 (4 ounce) pasture-raised lamb loin chops
- Extra virgin olive oil
- Salt and pepper, to taste
Optional Marinade
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper, to taste
PREPARATION
Fire up your grill to high for 15 minutes.
Brush chops with olive oil, then season with salt and pepper.
Or if using the optional marinade, combine all ingredients. Place lamb in a non-reactive container and pour marinade over. Let marinate a minimum of 30 minutes, but up to an hour.
After seasoning or marinating, place each chop, spine side down on your hot grill so the heat from the flame conducts evenly through the bone, but doesn’t overcook the meat.
After about 5 minutes, give each side a quick sear.
Use a food thermometer to check for a minimum internal temperature of 145 degrees (medium-rare). Rest a minimum of 3 minutes to redistribute juices.
