Ingredient
- 16 lamb loin chops
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 4 sprigs rosemary
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- salt and pepper to taste
Directions
-
In a plastic bag, place all ingredients but the lamb chops and salt and pepper. Mix well. Then add lamb chops and allow to marinate for 30 minutes up to 1 day. If grilling later, keep chops in the fridge until 30 minutes before serving. Allow to come to room temp before grilling.
-
Prepare your grill with the 2 section cooking. One part hot, one on medium to lower heat.
-
When the grill is ready, remove from the marinade and season with salt and pepper. Then place chops onto the lower temp area of the grill. You will use a thermometer to cook to the desired doneness. (See Notes). Cook the chops turning once only until the chops are 15 ° before the desired doneness. So if you are cooking to Medium Rare, you will cook them to 130° then move them to the hot area of the grill to give them the final sear mark. About 1 1/2 minutes per side, but use your thermometer to guarantee no fail finished temperature.
-
Once at desired temp, remove from grill and allow to rest 10 minutes for juices to settle back into the chops before serving.