This recipe offers a delightful twist on grilled lamb chops, incorporating a smoky herb infusion for enhanced flavor.
Prepare the lamb chops by trimming any excess fat and slashing the edges to prevent curling during cooking.
Slashing the edges ensures even cooking and prevents the chops from curling on the grill.
In a mixing bowl, combine the rosemary, garlic, salt, pepper, and olive oil to create a thick herb paste.
Use a mortar and pestle for a more aromatic paste by crushing the herbs and garlic together.
Rub the herb paste evenly over the lamb chops and let them marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.
Marinating for longer allows the flavors to penetrate deeper into the meat.
Preheat the grill to high heat and place the rosemary sprigs directly on the coals or burners to create a smoky aroma.
Soak the rosemary sprigs in water for 10 minutes before grilling to prevent them from burning too quickly.
Grill the lamb chops over direct heat, turning frequently, until they reach your desired doneness, about 3-5 minutes per side.
Use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.
Remove the lamb chops from the grill and let them rest under aluminum foil for 5 minutes before serving.
Resting the meat allows the juices to redistribute, making the chops more tender and flavorful.
Serve the lamb chops garnished with fresh rosemary sprigs and enjoy with your favorite sides.
Pair the lamb chops with a fresh salad or grilled vegetables for a complete meal.
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