How to grill lamb loin chops
Learn how to grill lamb loin chops with these helpful tips! A quick and easy dinner with minimal cleaning up.
Servings: 3 lbs. lamb loin chops
Calories: 510kcal
Ingredients
- 3 lbs. lamb loin chops about 8 pieces
- 3 tbsp. minced garlic
- 1 tbsp. dried rosemary
- 1 tbsp. kosher salt I use Diamond Crystal
- 1 1/2 tsp. ground black pepper
- rind of 1 lemon yellow part only
- 3 tbsp. neutral oil ex: grapeseed, canola, vegetable
Instructions
- In a small bowl, combine minced garlic, dried rosemary, kosher salt, black pepper, lemon rind and oil.
- Place lamb loin chops in a zip-top plastic bag and pour marinade over lamb.
- Seal the bag and move lamb chops around to coat in marinade. Refrigerate for 4 - 24 hours.
- Preheat grill to medium high heat (about 400°F / 200°C). Pat lamb chops with paper towels to remove excess marinade. *see note
- Grill for 5 - 6 minutes per side for medium rare lamb chops, or until meat thermometer reads your preferred doneness.
- Remove from heat and let the chops rest for 3 - 5 minutes before eating.
Notes
- For best results, allow lamb to marinate at least 4 hours, up to 24 hours. That being said, if you only have 30 minutes, do what you can. We've all forgotten to plan ahead. Don't sweat it.
- When removing excess marinade, blot the lamb mostly dry. You do not need to wipe the marinade off. Oil tends to flare up on the grill, leaving a sooty residue on your food. We're trying to avoid that. Salt draws out moisture, so there will be a bit of liquid from that as well. The lamb shouldn't be wet when it hits the grill, but it doesn't need to be completely dry either.
- I use Diamond Crystal kosher salt. If you use Morton's, reduce the salt to 1 1/2 - 2 tsp.
Nutrition
Serving: 2lamb chops | Calories: 510kcal | Carbohydrates: 5g | Protein: 42g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1150mg | Fiber: 1g | Sugar: 1g