Grilled Lamb Chops with Herbed Marinade makes for a light summer meal when served with your seasonal favorites. The local farmer’s market often provides inspiration for each week’s meal prep. So, every Tuesday at 2:00p.m., my phone alarm reminds me to prepare to leave on my weekly quest. This week, I bought some lamb loin chops. They are small, but can be oh so savory when grilled.
Prepare the marinade.
Smear the marinade on both sides of the lamb chops. Place in a Ziploc bag and allow to chill in the refrigerator for at least an hour before grilling.
Grill for 2-3 minutes per side and up to an additional 5-6 minutes until internal temperature registers 150 degrees. Last year, it was accompanied by roasted balsamic carrots with a savory Mushroom Risotto. This year, I just grilled some local asparagus to place on the side because my hubs is on a low carb diet and I don’t want to deter his progress. Try Grilled Parmesan Asparagus I cooked this on the grill mat alongside the lamb chops! Looking for carb alternatives. can be an interesting, yet flavorful, adventure.
- 1½ t. minced garlic
- 1½ t. Fresh Rosemary, finely chopped
- 1 t. Kosher salt
- ½ t. freshly ground black pepper
- zest of 1 lemon
- 3 T. extra virgin olive oil
- 4 loin lamb chops
- Place marinade on both sides.
- Place lamb chops in Ziploc bag in refrigerator for at least an hour before grilling.
- Grill 2-3 minutes per side and an additional 5-6 minutes until meat reaches an internal temperature of 150 degrees.
