Tuesday, September 14, 2010

Lemon & Rosemary Marinated Lamb Chops

Serves  4
Lots of Lamb Chops
12 lamb chops, sliced between the bones into single chops
1 Tbl finely chopped fresh rosemary
3 lemons, divided
2 Tbl extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
Marinate the lamb chops: Combine the chopped rosemary with the zest and juice from two lemons (reserving the third lemon for later) and the extra virgin olive oil.  Season with a generous pinch of salt and pepper.  Whisk to combine, then add the lamb chops and toss to coat.  Let sit at least six hours, and as long as overnight.  Keep refrigerated in an airtight container.  Every few hours, toss the chops to evenly distribute the marinade.

Pre-heat the grill about an hour before you’re planning on eating.  To tell if your grill is at the right temperature, hold your hand right over it.  If you you can keep it there for five seconds, it’s not hot enough.  If you can’t hold it there for even a second, it's too hot. 

When the grill is hot, lightly pat the lamb chops with paper towels, just to remove any excess marinade.  Liberally season both sides of the chops with salt and pepper.  Arrange the chops over the grill.  Grill until well-browned on the first side, about 4 minutes.  Flip the chops over and grill to desired doneness, about 2-3 more minutes for rare (120°F ), 4-6 minutes for medium  (130°F ), and 8-10 minutes for well-done (150°F). 

Remove from the grill, and rest about 10 minutes, covered with a foil tent.  Squeeze the juice from the remaining lemon over the lamb chops.  Serve.