It’s also delicious served with pita bread and tzatziki sauce. Lamb chops are great served with a variety of side dishes but I love serving it with a variety of salads or potatoes. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. Rest and serve: Remove the lamb from the heat and allow to rest for 5 minutes then serve with lemon. Remove the lamb chops from the marinade and place on the direct heat side of the grill.If you prefer them to medium-rare, cook them for 3-5 minutes per side but allow the fat to render and crisp for the best end result. I prefer my lamb chops to be medium which is why I cook them for approximately 12-15 minutes. Stand the lamb chops on their fat caps and allow to cook for another 4-5 minutes until crisp, golden and tender. Add the lamb chops and allow to cook for 5-6 minutes per side, depending on thickness. Grill: Preheat a grill (I like to cook lamb chops over medium-high heat), grill pan or cast-iron skillet over medium-high heat.Remove the chops from the refrigerator and bring up to room temperature before grilling. Place the lamb in a large bowl or a suitable airtight container for marinating then pour over the marinade and cover and allow to marinade for at least 30 minutes but ideally up to 4 hours in the fridge. Marinate the lamb chops: Make the marinade in a medium bowl according to recipe instructions.Fresh herbs: I used fresh rosemary and dried oregano but other herbs like thyme, parsley or mint can also be used.I used rib chops but lamb loin chops can also be used.
These grilled lamb chops flavored with rosemary and garlic then cooked until golden and juicy over flames are out-of-this-world delicious.
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