Grilled Lamb Chops in Rosemary & Garlic Marinade
What's better than grilled lamb chops? Hmmm... hard to think of an answer when chowing down these delicious chops. With the Otto Grill you can grill them in 2 minutes with a juicy and crunchy crust on the outside while their center stays a tender pink. In this recipe, the lamb chops get even tastier with a spicy rosemary and garlic marinade.
Serves 4 People
- 5 garlic cloves
- 3 Tbsp olive oil
- 2,5 Tbsp freshly chopped rosemary
- 2 Tbsp salt
- 1 tsp freshly ground black pepper
- 400 g feta cheese
Chops go back to the 17th Century. Back then the so-called “chophouses” in Great Britain started to serve individual portions of meat. This was the birth of the chops as we know them today. They are usually cut from pork, veal, venison or lamb. In general they include a rib and a section of the spine, and they are served on the bone. Otto chose lamb chops for this recipe and shows you how to marinate and grill them the right way. Let’s try it out!
Crispy Crust Lamb Chops Recipe
Lamb never tasted better than on the bone, grilled to a crispy crust perfection with all the juices locked inside! Hungry yet? We thought you might be… Follow the instructions below and enjoy your lamb chops crispy and delicious. Remember, this recipe is only a guide and the quality of your lamb meat is crucial for a tasty meal.
Chop or crush the garlic and mix it with olive oil, chopped rosemary, salt and pepper. This may be easier with a food processor, especially if you want it mixed into a paste. The rustic chopped way is also tasty – it is upon your preference of the marinade consistency.
Lamb Chops Prep
Prick the lamb chops carefully with a fork and place them in the marinade. Make sure that all parts of the lamb chops are covered with marinade. Place them on a plate and cover. Let the marinated lamb chops rest in the fridge for an hour. If you want, you can also put them in a vacuum-seal bag and let them rest for 24 hours – if you can believe it, they will be even tastier!
Preheat your OFB to 1500°F / 900°C for three minutes. Place the lamb chops on the grate and grill them for a maximum of 2 minutes on each side at Meat-O-Meter stage 3 until they have a nice, brown crust. Do not place the grate too close to the burners, otherwise, the herbs from the marinade might burn. Let the chops rest for a few minutes at the bottom part of the grill by lowering the grate with the height adjustment lever. This helps you to achieve your desired cooking level. Since the outside is perfectly grilled to the right crust, letting the chops rest will continue to cook the inside if you want them cooked longer than a medium rare.