<\/p>\n
pring is definitely the season for grilled lamb chops. If you\u2019re like many in my family, you have a preconceived notion that lamb has too strong of a flavor. The real truth is that if most people had a taste of a good, properly cooked lamb chop, they would change their tune. I was one of those people that swore I wouldn\u2019t like lamb, until I had the most delicious, tender and perfectly seasoned lamb chop.<\/p>\n
You experience these Grilled Lamb Chops well before your first juicy bite. The sizzle and flash of orange flame as tender chops meet the hot grill; warm scents of piney rosemary and buttery garlic rise to meet your nose, olive oil shimmers. A gentle turn, a waft of smoke and deep char lines promise that, soon, it will be time to eat.<\/p>\n
Ingredients :<\/p>\n
750g\/ 1.5lb lamb chops (loin chops, forequarter, cutlets)<\/p>\n
LAMB CHOP MARINADE:<\/p>\n
1\/4 cup extra virgin olive oil<\/p>\n
3 garlic cloves , finely minced<\/p>\n
1 tbsp rosemary leaves , finely chopped<\/p>\n
1 tsp each salt and pepper<\/p>\n
GRAVY:<\/p>\n
2 cups beef stock , low sodium<\/p>\n
3 tbsp flour , plain\/all purpose<\/p>\n
1 tbsp rosemary leaves , finely chopped<\/p>\n
2 rosemary sprigs , optional<\/p>\n
Directions :<\/p>\n
Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.<\/p>\n
COOKING:<\/p>\n
Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).<\/p>\n
Heat a large skillet over high heat (no oil needed).
\nPick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.<\/p>\n
COOK TIMES FOR MEDIUM RARE (INTERNAL TEMP 62\u00b0C\/145\u00b0F):<\/p>\n
Loin chops & forequarter chops \u2013 4 minutes each side, or until internal temp is 62\u00b0C\/145\u00b0F for medium rare<\/p>\n
Cutlets & thin leg steaks \u2013 3 minutes on the first side then 2 minutes on the second side.<\/p>\n
Rest \u2013 Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.<\/p>\n
GRAVY:<\/p>\n
Pour off all but about 3 tbsp oil (if you\u2019re short, add butter), return skillet to medium heat.<\/p>\n
Add flour and stir for 30 seconds.<\/p>\n
Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.<\/p>\n
Add chopped rosemary and sprig.<\/p>\n
Simmer, stirring regularly, for 2 \u2013 3 minutes until it thickens in a gravy consistency.<\/p>\n
SERVING:<\/p>\n
Serve lamb chops with gravy over creamy mashed potato and a side of peas!<\/p>\n
Enjoy !!<\/p>\n
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