Grilled Garlic Herb Lamp Chops

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Grilled Garlic Herb Lamp Chops

These are like the LAMBorghini of the meat world

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Marinating Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 360kcal

Ingredients

8 lamb loin chops (thick cut)

For the Marinade:

8 cloves garlic (minced)
1 Tbsp fresh rosemary (minced)
1 Tbsp fresh thyme (minced)
1 Tbsp fresh lavendar (minced)
1 Tbsp fresh tarragon (minced)
2 Tbsp red wine vinegar
1 tsp dijon mustard
1 Tbsp kosher salt
1 tsp black pepper

US Customary - Metric

Instructions

Combine together all ingredients for marinade.
Coat lamb chops in marinade on both sides. Cover in plastic wrap and place in the refrigerator for one hour or up to 12 hours.
Preheat grill to medium (around 400°). Place lamb chops on grill. Grill to desired degree of doneness. See notes for grill times.
Remove lamb from grill. Place on a plate. Cover with foil. Rest for 10 minutes. Serve.

Notes

Feel free to substitute the herbs I used. I have an herb garden out back so I was able to experiment a lot each summer to find my favorite combination for this recipe. Just make sure whatever herbs you use, you use fresh and keep it at 4 Tablespoons total of the combination you use.

Grill Times:

8 minutes total for rare (4 minutes per side).
9 minutes total for medium-rare (4.5 minutes per side).
10 minutes total for medium (5 minutes per side).

These are not a cut of meat you'd want to grill past medium.

WHATEVER YOU DO, DO NOT BE TEMPTED TO SKIP THE RESTING PHASE. The juices in meat are at boiling temp when coming off the grill. If you slice into it too early, the juices will drain out all over the plate and you’ll have a tougher and drier end product. The resting allows the juices to cool and redistribute so they end up in your mouth, not all over the platter.

Nutrition