I don’t know about you, but I love lamb! I recently had some at a friend’s wedding that were really great and done on a grill. While the temperature outside is in the mid-thirties, I won’t be outside with the BBQ but inside with the indoor grill.
Ingredients
4 Lamb loin chops, 1 inch thick
Drizzle of extra virgin olive oil
1 1/2 tsp. dried rosemary
1 1/2 tsp. dried thyme
6 cloves of garlic, chopped fine
salt and pepper
Two to three hours before grilling, rub the chops with the olive oil. Then rub with the garlic and herbs, then dash them with some salt and pepper.
Marinating Lamb
Take the chops out of the refrigerator on hour before cooking. Grill on either the BBQ or an indoor grill.
Lamb goes on the grill
Turn the chops
When the meat is done the way you like it, serve it up!
Dinner is served!
My bf would kill me if I didn’t make this for him! Soooo good…Ahhh, you’re making me second guess surf and turf!! We love lamp chops, but they are just SO expensive!
If I don’t have a grill, can I just use a regular pan? And if I’m on a time crunch, what’s the shortest time I can marinade the lamb?
Rather than grill try broiling. Pan frying would be the last resort…Shortest time for marinating the lamb? Just rub with the oil and the herbs and garlic and let it sit for a half hour. The meat will retain more juices if they have warmed up a bit before being cooked.
Oooh great!! thanks for the tip!
) How long should I broil? And at what temp? I don’t think I’ve ever used a broiler before lol. I’m such a kitchen newbie 
Broil is usually 550 degrees. Cook about 5 minutes a side or less for rarer meat. Enjoy this one Kat! Let me know what you think! B
Hi Barbara,
They look wonderful. You obviously have a very good butcher. I do something similar with the addition of some balsamic vinegar to the mix and fresh rosemary rather than dried. It grows in a pot outside my back door. The rosemary, balsamic, black pepper and garlic are such a heady mix. They are wonderful with the lamb. Give it a go.
Best,
Conor
How much balsamic do you use? It was yummy and I have leftovers for tonight!
Sorry for the delay in responding. About a tablespoon, enough to wet them as it is a strong flavor. It also caramelizes wonderfully when cooking on a ribbed skillet. (Two spelling changes from European English).
Conor
Thank you Conor! I wanted to respond to your how slow can you go, but WP is having issues I guess as it could not find it…The photo – it looks like a two thumbs up meal! B
Thanks for another great recipe. As with your other ones, this sounds excellent.