Preheat the grill to low-medium heat - about 300 degrees. Remove and uncover the lamb about one hour before you are ready to grill. Cover the dish with plastic wrap, refrigerate and marinate at least 3 hours or overnight. Turn the chops over to cover them completely. In a glass measuring cup, combine the garlic, rosemary, thyme, salt, pepper, lemon juice, olive oil and balsamic vinegar. Serves: 4 / Prep time: 15 minutes (plus marinating time) / Total time: 45 mintues Garlic, Rosemary and Thyme Marinated Lamb Chops (Just don't overcook.) You can even do a fancy porterhouse-like presentation by cutting the meat from the bone and then serving it alongside the bone.Ĭontact Susan Selasky at 31 or Follow on Twitter. You can think of lamb loin chops as mini porterhouse steaks and cook them to your desired level of doneness, just as you'd cook a steak. In addition, the meat browns better when it's seared at the end of the cooking process.Ī reverse sear has cropped up in the last few years as a popular way of cooking steaks. The theory is that the insides of the chops cook more evenly at the lower temperature. This is commonly referred to as a reverse sear. Many recipes call for searing them first and then cooking them over lower heat. With today’s recipe, I did the opposite: I grilled them over low heat and then gave them a sear over high heat to finish them off. When it comes to cooking, the chops cook quickly.
I marinated them three hours, which was plenty of time. Because lamb loin chops are small, you can marinate them as little as an hour and up to overnight.
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