I’m going to go out on a limb here and use a word that I’m wary of using when describing my own food, but it has to be said…these rosemary grilled bone-in lamb chops are hands down the BEST I’ve ever made in my life, and I’m now completely obsessed…
Do you guys remember a few weeks ago when I mentioned that I used to have a major fear of grilling? And then I felt like I had totally mastered grilled chicken when I made these california cobb wraps? Well, apparently chicken isn’t the only thing that can be grilled to perfection (yes, I’m using that word), because when I took one bite of this lamb right off the grill, it was one of those ‘oh my god’ moments where my whole body exhaled in bliss and I couldn’t believe how good it was…
I may have even done a little bit of a happy dance…
So it all started about a week ago when my friend Lindsy, who also has a boyfriend named Matt, who also drives a Honda Pilot, and who also might love food as much as I do (whaaaaat?) was over in New Buffalo and was going to that place called Local that I’ve told you about (where I found the kimchi and sauerkraut). When she found out that I planned to drive over there to pick up lamb, she offered to bring some home for me instead to save me the extra trip…which was awesome. It only takes like 25-30 minutes to get down there when you take the scenic route, but still. Round trip, in and out would’ve taken a little over an hour of my day, so it was a super nice gesture.
Since she was already picking up these lamb chops for me, I also asked her to pick up some ground lamb as well (currently working on a taco spin with that for next week…). I’m telling you, when I first looked at the chops I couldn’t believe how thick they were. They were honestly almost 3 inches thick…I got out the tape measure. I was kind of like, how in the blank am I going to cook these without over cooking them? I’m used to chops that are closer to an inch in thickness, so I know it’s only a few minutes at most per side for the medium-rare ish temp that I like my lamb. So in came the grilling fear that so easily shows its face in moments like these, and in doing so, led to me marinating the chops overnight in the rosemary, garlic, olive oil concoction so that I had more time to get my head in the game. And I honestly think that little period of procrastination had a lot to do with how tender these guys came out, in addition to whatever amazing organic farming technique the farm in Wisconsin uses when raising their stock.
This recipe could not be simpler. Letting all of the flavor from the rosemary and garlic seep into the meat, while the salt tenderizes it even more overnight, I believe is key to the crazy depth of flavor that these lamb chops have. That, combined with the char they get from the heat of the grill, make them the best way ever to cook lamb…in my world anyway. And if you’re lucky enough to have any of it leftover, it’s amazingly delicious sliced thin with cucumbers and tomato. ENJOY!
Rosemary Grilled Bone-In Lamb Chops
- 4 bone-in lamb chops, 1/2 pound each
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- 2 garlic cloves, minced
- 2 teaspoons dried rosemary
- Whisk together all marinade ingredients in a small bowl. Place lamb into a large freezer ziploc bag and pour the marinade over top, massaging it in with your hands.
- Seal the bag and place the bag into the fridge overnight, turning it occasionally.
- Heat a grill or grill pan to medium high heat. Grill the lamb for about 5-6 minutes per side or until a meat thermometer registers 155 degrees for medium, or 140-145 for closer to medium rare (alternately, check for doneness by making a small cut to assess the redness).
- Remove lamb from the grill and tent with foil to allow to rest for 5 minutes before serving. ENJOY!