Lamb Chops or cutlets are the most expensive and tender cuts of lamb. When left together and cooked as a whole, that becomes the Rack of Lamb. Tie 2 Racks together and that becomes a Crown Roast of Lamb.
Grilled Lamb Chops
Grilled Lamb Chops aren’t a real firm recipe in our house. Fresh herbs, some olive oil and seasonings make for the base.
The real art to Lamb Chops is cooking them. Whether searing inside or on a grill it’s important to have chops about the same size and not to overcook them.
There are no Carbs until the sides enter the meal! And there are so many possibilities: Goat Cheese Mashed Potatoes, Lemon Roasted Potatoes, Strawberry and Chèvre Salad, Cumin – Scented Potatoes with Tomatoes (Ghurma Aloo), Baked Goat Cheese and Blueberry Glaze or Tomato and Feta Salad.
Ingredients
- 4 lamb chops
- 2 TBSP Extra Virgin Olive Oil
- 1 TBSP chopped fresh herbs such as Rosemary Thyme, or Oregano
- ¼ tsp. salt
- ¼ tsp. pepper
- *Pinch of cayenne optional
Instructions
- Pre heat grill to 425.
- Mix olive oil and herbs or mixture of herbs along with salt and pepper.
- Toss the lamb chops in the marinade and let rest 20 minutes at room temperature before grilling. We use Dijon or grainy mustard when cooking a rack of lamb, but prefer the simple, grilled flavour of chops without.
- A general cooking guideline is 3 minutes per side for rare and 4 minutes per side for medium rare, over high heat.
- Rare chops will have an internal temperature of 125 and 145 will hit a medium grilled chop.
- Then let them rest 5 minutes before serving.
