Fireside and Fancy-Free: A Tale of Garlic and Rosemary Grilled Lamb Chops

Well, butter my biscuit, it’s high time for another fabulous feast, folks! Today’s showstopper, the robustly flavored Garlic and Rosemary Grilled Lamb Chops, is set to bring the house down!

This epicurean escapade begins with a flirtation with the farm-fresh goodness of lamb chops, arguably the prince of meats. There’s no two ways about it, my tastebuds are tingling at the mere thought! Now, get ready to rumble in the kitchen, it’s garlic and rosemary time.

Oh, garlic, dear garlic! With your pungent persona, you jazz up every plate you pirouette across. And next, our aromatic co-star – rosemary! Its earthy whispers lend an irresistible mystique to the blend. Together, these two create an aroma so intoxicating, it makes a merry dance on the senses.

Now folks, onto the star of the show – the grilling. A strategic game of heat and timing that’s as thrilling as a rollercoaster ride. Here’s the kicker – not too hot, and sure as eggs, not too cool; it’s that ‘Goldilocks’ level of ‘just right’ that gets the chops grinning.

Once they’re sizzling away on the grill, all you’ve got left is the euphoria of watching how the flame embraces the meat, imparting charred lines, sealing in that mesmerizing marinade.

Is there anything more satisfying than the kiss of fire on fresh lamb chop? I dare to say not! As the aroma of this tantalizing tag-team wafts through the kitchen, you’ll find it near impossible to resist a sneak peek (or taste!).

There’s nothing quite as charming as serving up these lavishly grilled beauties to those you hold dear. So, fire up that grill, cozy up with your loved ones, and experience the magic of Garlic and Rosemary Grilled Lamb Chops together. Over and out, my fellow flavour fiends, let the good times roll!

Let’s Taste This Dish!

  • Begin by sourcing around a pound and a half of lamb chops, either frenched or with the bone in.
  • Wish up a marinade by combining six minced cloves of garlic, a quarter cup of finely chopped fresh rosemary, the zest and juice of one whole lemon, a third cup of extra virgin olive oil, a teaspoon of sea salt and a half teaspoon of freshly cracked black pepper. Mix well.
  • Open your lamb chops out in a shallow dish and drench generously with the marinade. Massage well for a good couple of minutes to ensure every inch is covered.
  • Leave these to marinate in the fridge for a minimum of two hours, or overnight for the best flavor.
  • Ignite your grill to medium-high heat for searing the chops, ensuring the grates are well-oiled to prevent sticking.
  • Shake off any excess marinade and lay your lamb chops onto the grill. Let them cook for around four minutes on each side for medium-rare, or longer if you prefer your meat more done.
  • Remove from the grill and allow to rest for at least three minutes before serving to let the juices stabilize.
  • For the grand finale, garnish with a spritz of fresh lemon and a sprinkle of flaky sea salt.
  • Enjoy your Garlic and Rosemary Grilled Lamb Chops with a side of garlic-infused mashed potatoes, a crisp salad, or grilled veggies of your choice.

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