Marinated Lamb chops are some of my families favorite things. If you are contemplating what to make for a family dinner here’s a thought…Aside from being delicious and easy to eat like a little lollipop, they are a great item for a holiday dinner for two reasons. One…They are an item that gets cooked outside on the grill, good for me because no mess in the kitchen means less cleanup and Two…I don’t have to cook the main course. I usually prepare the marinade 3 days ahead of time and get them marinating. This in an of itself, is a blessing, more time for me to put more effort into my side dishes, desserts, and decor. It really does take the pressure off.
Last christmas we had Lamb chops. I made them because my brother TJ and my son Eric absolutely love them. I probably bought too many but I wasn’t sure how many to make since they are small and each lamb chop is like two bites. However, 4-5 per person is more than enough. Some people will only eat 2-3 and others may eat 5-6, but it all averages out. And, if you have numerous side dishes like I always do, you will be doing the right thing by only allowing for 5-6 per person. It was pretty funny last year, everyone on my brothers side of the table was trying to make him look bad by piling all of their lamb chop bones on his plate at the end of the meal. As I began to clear the plates and his plate was handed to me, my eyes grew really big and my mouth dropped open. I’m thinking he ate like 15 chops only to hear his exclamation…UHT! Everyone exploded into laughter as you would need to know my brother to understand this to be funny!
Grilled Lamb Chops
Two large Ziploc Bags
1 1/2 cups of Olive Oil
1 bunch of fresh Rosemary, stems removed and chopped really finely with a knife on a cutting board, almost to a powder
2 tbsp. salt
2 tbsp. black pepper
8 fresh cloves of garlic minced
2 racks of Lamb chops left whole to marinate and be grilled (I buy the airtight pkg. of two racks of lamb at Sam’s club.They sell them in grocery stores usually 1 rack to the pkg. They are pretty expensive but they are definitely cheaper by the two pack. 1 rack will serve two people and cost you about 7-8 dollars per person.)
open both ziploc bags and juice a lemon into each bag
add 3/4 c. olive to each bag
add 3 TBSP chopped rosemary to each bag
add 1 TBSP salt and pepper to each bag
add half of the minced garlic to each bag
mix well and add 1 whole rack of lamb to the bag, massage the marinade into the lamb.
Each day leading up to the day you cook them, take them out of the refrigerator and massage the marinade, you may have to let them get to room temp for an hour or so.
Place back in the fridge and on the day you will be cooking them take them out of the fridge and let them come to room temp before grilling them.
Ready to Grill
Preheat your grill as hot as it will go. 500 degrees is ideal. Place the racks on the hottest spot and get the outside good and crisp fast on both sides so the inside stays rare or medium-rare.
This will not take that long if you get the grill really hot. Remove the racks and let them rest in a warm place for about 10 minutes, slice them into chops, arrange on a pretty platter and serve.
If you desire, serve them with a bernaise sauce or make a delicious drizzle with olive oil, lemon, salt and pepper.
This entree will surely please even the fussiest of guests. It really isn’t any more expensive than a prime rib or a seafood meal. Go ahead and splurge, you deserve it.