Rosemary-Garlic Lamb Chops
Treat lamb chops much like you do T-bone steaks. Shoot for a good char on the outside and a juicy, pink center. That plan makes good sense because a lamb loin chop has its own T-bone.
- 2 Tbs. finely chopped fresh rosemary
- 4 garlic cloves, finely chopped
- Kosher salt and freshly ground pepper, to taste
- 8 lamb T-bone loin chops, each about 1 inch thick
- 2 Tbs. olive oil
On a cutting board, using a chef’s or other large knife, work together the rosemary, garlic, a big pinch of salt and several grinds of pepper into a paste. Rub the mixture evenly over both sides of the lamb chops, then brush both sides with the olive oil. Place on a platter, cover with plastic wrap and refrigerate for 30 minutes.
At least 30 minutes before you are ready to begin grilling, remove the chops from the refrigerator.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Place the chops on the grill and cook, turning once, until nicely charred and done to your liking, about 4 minutes per side for medium-rare—perfect for lamb chops.
Transfer the chops to a platter and let rest for about 5 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).