Mediterranean lamb chops
After finding a rack of lamb on sale at the grocery one day, I decided to make just a simple marinade so that the taste of the meat would be front and center. If you aren’t a garlic fan, please adjust accordingly.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Grill or broiler |
| Ingredients |
|---|
| 1 pound rack of lamb |
| 1 tablespoon olive oil |
| 4 garlic cloves, put through a garlic press |
| 4 inches of fresh rosemary, cut into pieces |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| Instructions |
|---|
| • Wash the lamb and dry it. Rub it with the olive oil. Spread the garlic over the lamb and season with salt and pepper. Add the rosemary. |
| • Let marinate at room temperature 20 minutes - 1 hour or refrigerate in a resealable bag for longer. |
| • Preheat the grill. When the grill is hot, cook the lamb for 3 minutes. Turn and cook another 5 minutes for medium-rare, watching carefully so that it doesn’t overcook. Adjust the cooking time for the doneness of your choice. |
| Variations |
|---|
| • Experiment with the spices - oregano, thyme. |
| • If you use lemon juice in the marinade, marinate it for no more than 30 minutes so that the meat doesn’t break down. Try lemon zest instead. |
| Storage |
|---|
| • These are best eaten immediately. |
| • Cover and refrigerate any leftovers. Use in a stir-fry or for sandwiches. |
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