Lamb · Mediterranean
Grilled Lamb Chops with Rosemary and Garlic
Cut a French rack into individual 'lollipop' chops and you have one of the fastest, most impressive things you can put on a grill. Organic, grass-fed lamb from pasture-raised animals has a sweet, mild flavor that only needs garlic, rosemary and lemon. Eat them with your hands, Greek-style.
- Prep10 min
- Cook8 min
- Total18 min
- Servings4
Ingredients
- 2 French racks of lamb, cut into single chops $1,060
- 4 garlic cloves, crushed
- 2 tbsp chopped fresh rosemary
- Zest and juice of 1 lemon
- 4 tbsp olive oil
- 1 tsp dried oregano, flaky salt and black pepper
- 1/2 cup bone broth for a quick pan sauce (optional) $495
Instructions
- Slice the racks between the bones into individual chops.
- Mix the garlic, rosemary, lemon zest, olive oil, oregano and pepper, and coat the chops. Marinate 30 minutes at room temperature or up to 8 hours in the fridge.
- Heat a grill or grill pan until very hot.
- Season the chops with salt and grill 2-3 minutes per side for medium-rare.
- If you used a grill pan, pour in the bone broth and a squeeze of lemon, scrape up the browned bits and reduce by half for a quick sauce.
- Rest the chops for 3 minutes, squeeze lemon juice over, drizzle with the sauce and sprinkle with flaky salt.
Tips
- Add the lemon juice only at the end; acid in the marinade can make the surface mushy.
- Serve with tzatziki, a Greek salad and warm pita.
