Grilled Rosemary Lamb Chops
Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm.
|2 teaspoons||minced garlic|
|2 teaspoons||fresh rosemary, minced|
|1 teaspoon||fresh thyme leaves, minced|
|1 dash||cayenne pepper|
|1 teaspoon||sea salt|
|1/4 cup||lemon juice|
|2 tablespoons||olive oil|
|4||lamb chops, about 3/4-inch thick|
Mix ingredients except for lamb in a bowl.
Place the chops in a container or resealable plastic bag to marinate.
Pour ingredients over chops, making sure both sides are well covered.
Let marinate overnight. The longer the better, but give them at least one hour.
Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.