Pepper Crusted Rosemary Lamb Chops | An Affair to Remember
Lamb Chops and Rosemary are a match made in heaven. They were destined to be together. So unless you think otherwise, speak now or forever hold your peace.
In my world, nothing complements the aroma of grilled lamb better than the spicy, woodsy, slightly pungent fragrance of rosemary.
Infuse the lamb chops with a simple, aromatic marinade of olive oil, lemon zest, fresh rosemary, garlic and crushed pepper corns for at least an hour.
Grill for 7-10 minutes and voila... dinner is ready! Paired with mashed potatoes and some greens, these lamb chops hit the spot.
For this recipe, I used lamb loin chops with the bone-in. But, this marinade is just as good for any other cut of lamb, including lamb kebabs on skewers. I like my lamb medium-rare, so that the inside is still a little pink and the meat is succulent and juicy when I cut into it. This can also be prepared just as easily in a cast iron skillet.
The general rule of thumb for cooking lamb chops is:
- For rare, the internal temperature should reach 125°F
- For medium-rare, 135°F
- For medium, 140°F
- And for well-done.... we won't go there, since there's nothing worse than a well-done, dried out, chewy lamb chop.
PEPPER CRUSTED GRILLED LAMB CHOPS WITH ROSEMARY | THE RECIPE
☐ 1/2 tablespoon chopped fresh rosemary
☐ Zest of 1 lemon
☐ 1/8 cup olive oil
☐ 3 cloves garlic, chopped
☐ 1 heaped teaspoon peppercorns, coarsely crushed
☐ 1/2 teaspoon kosher salt
☐ Papain to sprinkle on the meat
1. Make the marinade
Combine olive oil, lemon zest, chopped garlic, rosemary, pepper and salt in a bowl and blend well.
2. Infuse the meat
Sprinkle the meat with papain tenderizer to soften the meat. Then brush the marinade onto the chops. Allow chops to marinate for at least one hour or overnight in the refrigerator for best results.
Heat grill to medium-high heat
Sear chops at 450° F, then cook at 400° F for 5-6 minutes on one side and then 3-4 minutes on the other (do not open the grill except to flip once).
Remove from grill, plate and tent them loosely with aluminum foil. Allow them to rest for 5 minutes before serving.
To explore my other internationally inspired recipes, click on "GLOBAL" below.