Grilled Lamb Chops With Rosemary
Updated Oct. 12, 2023
- Total Time
- 16 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12loin lamb chops, each about 1 -inch thick
- 2tablespoons balsamic vinegar
- 1tablespoon extra-virgin olive oil
- 1teaspoon anchovy paste
- 1tablespoon fresh rosemary, very finely chopped
- 2large garlic cloves, chopped
- Salt and freshly ground black pepper
- Sprigs of fresh rosemary for garnish
Nutritional analysis per serving (6 servings)
739 calories; 63 grams fat; 27 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 38 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
- Step 2
Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
- Step 3
Preheat a grill or broiler to very hot.
- Step 4
Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.
Private Notes
Comments
Added just 1 tsp of Dijon - marinated for several hoursnin the fridge. Lovely.
I made the full amount of marinade although I used just 4 chops, because we like to have a bit of sauce to put on the meat when it’s served. I drained the chops before I cooked them in a Lodge cast iron pan right on the stove, which worked very well, and heated the drained marinade separately to make it safe to eat. Delicious!
Not sure how the sauce works for 12 chops...it was perfect for 4. I added the suggested Dijon and tsp of Zatar seasoning.
I would salt the chops before marinate next time.
Delicious! Didn't have anchovy paste but one mashed up anchovy filet did the trick.
This recipe is excellent with lamb chops, I also use it to marinate butterflied leg of lamb. I triple the ingredients in recipe, add one Tablespoon Dijon mustard and instead of anchovy paste I use a 2 ounce can of anchovy filets, whirl it up in my small food processor. So yummy!