Garlic-grilled lamb chops
Make this two-ingredient marinade even easier by using pre-minced garlic sold in jars. Lamb chops are so flavorful on their own that they don't require much seasoning. Rosemary and garlic make the perfect rub for lamb chops. The rub can be made ahead and stored in the refrigerator. You can find cut lamb chops in the grocery store or you can buy lamb rib roasts and ask the butcher to cut them into lamb chops. Serve the lamb chops with grilled asparagus. It's typically recommended to cook lamb chops to medium rare, but you can cook them to the desired degree of doneness.
Uncooked boneless trimmed lamb chop
16 oz, trimmed (four 4-oz chops)
4 fl oz, dry
4 medium clove(s), minced
1 Tbsp, chopped, or 1 teaspoon dried
¼ tsp, coarsely ground
- Place lamb chops, wine and garlic in a large heavy-duty zip-top plastic bag. Seal bag; marinate in refrigerator 11⁄2 hours, turning bag occasionally.
- Prepare grill.
- Remove lamb from bag; discard marinade. Sprinkle chops with rosemary, salt and pepper. Place lamb on grill rack; cover and grill 8 minutes on each side or until desired degree of doneness. Yield: 4 servings (serving size: 1 lamb chop).