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.

Pepper, rosemary and garlic, grilled lamb loin chops with bone-in

In my world, nothing complements the aroma of grilled lamb better than the spicy, woodsy, slightly pungent fragrance of rosemary. 

This simple grill recipe is quick to prepare and mouthwateringly delicious.  Easy enough for a week night dinner, but also special enough for date night for two or even to serve at a party to many more.

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. 

Lamb loin bone-in chops with olive oil, garlic, rosemary, lemon zest and crushed pepper marinade

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


INGREDIENTS:

☐ 1 lb lamb loin chops- bone in (4-5 pieces, 1 to 1.5 inches thick)
☐ 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


METHOD:

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.

3. Grill

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.

Bon Appetit!

Pepper, rosemary and garlic, grilled lamb loin chops with bone-in


To explore my other internationally inspired recipes, click on "GLOBAL" below.



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