Equipment
Ingredients
Lamb and Marinade
- 800 g lamb chops, rib or loin chops, about 8 pieces
- 60 ml extra virgin olive oil
- 10 g fresh rosemary, finely chopped
- 4 garlic, minced
- 10 g kosher salt
- 4 g black pepper, freshly ground
Nutrition (per serving)
Method
In a mixing bowl, whisk together the extra virgin olive oil, finely chopped rosemary, minced garlic, kosher salt, and black pepper.
Add the lamb chops to the bowl and toss using tongs until evenly coated. Let the lamb marinate at room temperature for 30 minutes to absorb flavors and take the chill off the meat.
Preheat your grill or cast iron pan to medium-high heat, targeting a surface temperature of around 230C to 260C (450F to 500F).
Place the lamb chops on the hot grill. Sear undisturbed for 3 to 4 minutes until a deep brown crust develops and they easily release from the grates.
Flip the chops using tongs. Cook for an additional 3 to 4 minutes. For food safety, the USDA recommends cooking lamb to an internal temperature of 63C/145F. Insert a meat thermometer into the thickest part of the chop to check.
Transfer the grilled lamb chops to a clean plate. Tent loosely with foil and let them rest for 5 minutes before serving to allow the juices to redistribute.
Chef's Notes
- Allowing the lamb to rest at room temperature for 30 minutes before grilling ensures it cooks evenly from edge to edge.
- Carryover cooking will raise the internal temperature of the lamb by 2 to 3 degrees Celsius while it rests. Factor this in if you prefer a lower target doneness.
- If using a pan indoors, ensure you have excellent ventilation, as the high heat required for a good sear will produce smoke.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and foil to prevent freezer burn.
Reheating: Reheat gently in a skillet over low heat or in a 150C/300F oven until just warmed through to avoid overcooking.
