Rosemary-and-Black Pepper Lamb Chops

Rosemary-and-Black Pepper Lamb Chops Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Simply seasoned chops get a hit of flavor from a vibrant Mint Chimichurri sauce. Delicious on grilled meat, chimichurri is as popular in Argentina as ketchup is in America. Our version includes mint—a classic flavor pairing with lamb.

Yield:

Makes 4 servings

Recipe from

Coastal Living

Recipe Time

Prep: 10 Minutes
Grill: 6 Minutes
Stand: 35 Minutes

Ingredients

8 (1-inch-thick) lamb rib chops (about 1 1/4 pounds)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon ground coriander
1 teaspoon kosher salt
3/4 teaspoon coarsely ground pepper
2 garlic cloves, minced

Preparation

1. Preheat grill to medium-high heat (350° to 400°).

2. Place lamb chops in a large bowl, and drizzle with olive oil. Sprinkle with rosemary and next 4 ingredients, and toss well to coat. Let stand 30 minutes. Meanwhile, prepare Mint Chimichurri.

3. Place chops on greased grill rack. Cover and grill 3 to 4 minutes on each side for medium-rare (145°), 8 minutes for medium (160°), or 10 minutes for well-done (170°). Remove from grill; let stand 5 minutes. Serve with Mint Chimichurri.

Note:

Marge Perry,

April 2011
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