Imagine a dish that transports you straight to the sun-drenched coastlines of the Mediterranean with just one bite. These succulent grilled rib lamb chops are not just a meal, but a culinary journey that promises to elevate your home cooking from ordinary to extraordinary. Tender, juicy, and bursting with aromatic herbs, this recipe is your ticket to becoming the star chef in your own kitchen, guaranteed to impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 4 rib lamb chops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove lamb chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking and more tender meat.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve a better sear and caramelization.
- In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade.
- Brush the lamb chops generously with the prepared marinade, ensuring both sides are evenly coated.
- Preheat your grill or grill pan to medium-high heat (around 400-450°F), creating distinct grill marks and sealing in the meat's juices.
- Place lamb chops on the hot grill and cook for 4-5 minutes on each side for medium-rare doneness, adjusting time based on thickness and desired level of doneness.
- Use tongs to carefully flip the chops, avoiding piercing the meat to retain internal juices.
- Check internal temperature with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Once cooked, transfer lamb chops to a clean plate and let rest for 5-7 minutes, allowing juices to redistribute throughout the meat.
- Garnish with additional fresh rosemary sprigs and serve immediately with your preferred side dishes.
Tips
- Temperature is Key: Always let your lamb chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution and maximum tenderness.
- Moisture Management: Pat the lamb chops completely dry before marinating. This crucial step helps achieve a beautiful, caramelized sear and locks in those incredible flavors.
- Marinade Magic: Don't rush the marinating process. The combination of olive oil, garlic, and fresh rosemary infuses deep, complex flavors into the meat.
- Grill Like a Pro: Use medium-high heat (400-450°F) and avoid moving the chops too much. This creates those stunning grill marks and seals in the juices.
- Doneness Precision: Use a meat thermometer to hit your perfect temperature. Remember, lamb is most tender and flavorful when cooked to medium-rare (135°F).
- Resting is Crucial: Always let your lamb chops rest for 5-7 minutes after grilling. This allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
