Grilled Lamb Chops

June  1, 2009
0 Ratings
  • Serves Lamb Chops for 4
Author Notes

This can easily be doubled or tripled. Have the butcher "French" the rib chops, which means trimming and scraping the top portions of the bones clean. —Food52

What You'll Need
  • 2.5 pounds rib or loin lamb chops (12 total)
  • 1/4 cup coarsely chopped parsley
  • 4 cloves garlic, peeled and crushed with the side of a knife to release their juices
  • 1 splash extra virgin olive oil
  • 1 bunch of sea salt
  • 1 bunch of freshly ground black pepper
  1. In the morning, get out a large bowl or dish. In it, combine the lamb chops with the rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, then cover with plastic wrap and refrigerate. Give them a stir every few hours.
  2. An hour before serving, set out the chops to bring them to room temperature. Preheat a grill to medium high (a broiler works too.)Shower the chops with salt and pepper. Grill for 2-3 minutes/side, turning them just once, so that they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.
Contest Entries

See what other Food52ers are saying.

2 Reviews

Ceege February 11, 2015
I just bought loin lamb chops (which I have never ever cooked) to serve to my sweetheart for valentines day dinner. The recipe seems simple enough, however please clarify if I am to use parsley or rosemary. The recipe calls for parsley, the directions call for rosemary. Hope you can help as valentines days is the end of this week. Thanks..........
drbabs May 2, 2010
Rosemary? There's no rosemary in the ingredients list.