Equipment
* optional
Ingredients
Lamb
- 8 lamb rib chops, frenched
Marinade
- 45 ml extra virgin olive oil
- 3 garlic, minced
- 2 fresh rosemary, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Combine the olive oil, minced garlic, finely chopped rosemary, kosher salt, and black pepper in a mixing bowl. Stir until well blended.
Add the lamb chops to the bowl. Use tongs or your hands to toss the chops, pressing the herb mixture into the meat so they are evenly coated. Leave at room temperature for 30 minutes to marinate and remove the chill from the meat.
Preheat your grill or grill pan to medium-high heat. You should be able to hold your hand about 10 centimeters above the grates for only a few seconds.
Shake any excess oil off the lamb chops to prevent flare-ups, then place them onto the hot grill. Cook for 3 to 4 minutes per side for a medium-rare finish. The internal temperature should read 57C or 135F for a warm pink center.
Remove the chops from the grill and transfer them to a warm plate. Tent loosely with foil and let them rest for 5 minutes. This allows the muscle fibers to relax and redistribute juices throughout the meat.
Chef's Notes
- Taking the lamb out of the refrigerator 30 minutes before grilling is crucial. Room temperature meat cooks more evenly from edge to center, preventing a cold, raw middle.
- If your lamb chops have a thick cap of fat, render it first by holding the chops together with tongs and searing them fat-side down for one minute before laying them flat to cook the sides.
- Always wipe off large chunks of garlic before placing the chops on the grill. Minced garlic burns quickly over an open flame and can introduce a bitter taste to the exterior.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and place in a freezer bag.
Reheating: Reheat gently in a pan over low heat or in a 150C/300F oven until just warmed through to avoid overcooking the pink center.
