Grilled Lamb Loin Chops
Two-zone grilling and marinating these lamb loin chops for at least an hour in an aromatic blend of olive oil, garlic, rosemary, salt and pepper makes them incredibly succulent!
Ingredients
- 8 lamb loin chops
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary (dried rosemary is not a good substitute here)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
- freshly ground black pepper (to taste)
Directions
- 1
Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops. Cover and marinate in the refrigerator for at least one hour and up to overnight.
- 2
Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place lamb loin chops on the cool side of the grill and cook 8-10 minutes without flipping, to an internal temperature of 110˚F (grill temperature will drop during this time with only one set of burners on). Move chops to the hot side of the grill and sear over direct heat, 2 minutes per side or more to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.