Simple Grilled Lamb Chops
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6 to 8loin lamb chops
- 4cloves garlic, peeled and smashed
- Kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
416 calories; 35 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other — a “hot” side. If using a grill pan, preheat the oven to 400 degrees.
- Step 2
Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
Private Notes
Comments
I made a paste of garlic, olive oil, pinch of sea salt and rosemary. Let it marinate in the refrigerator for about 2 hours. Removed from refrigerator and let stand for about 30 minutes and then grilled quickly on each side as indicated in the recipe. Very good.
I followed another reviewer's advice and rubbed the chops with a mixture of garlic, olive oil, kosher salt and crushed dried rosemary. They sat at room temperature for awhile, then were charcoal-grilled to medium-rare. Wow! The simplest and tastiest grilled lamb chops we've ever made.
Used the cast iron skillet at 500 degrees plus degrees about 4 minutes on each side. Put in the oven at 450 another 5 minutestill the chops reached 117 degrees. Deglazed pan with cognac, malbec, & swirled in some butter. Served with stuffed mushroons and spinach.
Two chops per person.
This recipe worked perfectly with my grill pan and the oven. I used garlic oil with salt and pepper and let sit out to room temperature. Served with pesto pasta, which seemed weird conceptually but the pesto paired especially well.
Normally not a lamb aficionado, but decided to give these a try with some Costco chops, Great!
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