Savory Grilled Lamb Chops
12 Lamb Chops
2 Large Garlic Cloves Crushed
1 Tblspn. Salt (Sea or Kosher)
1 Tblspn. Ground Black Pepper
1/3 Cup Fresh Mint roughly chopped
1/3 Cup Fresh Italian Flat Leaf Parsley finely chopped
1 Sprig Rosemary (I usually cut a piece that is about 4 inches long)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
Juice of 1 Fresh Lemon
Rinse lamb chops and pat dry. Set the chops aside. Mix remaining ingredients in a gallon size zipper plastic bag. Add the lamb chops to the marinade. Zip the bag and move the lamb chops around until the marinade is thoroughly mixed and the lamb is well coated. Place the bag in the refrigerator for 5 to 24 hours according to what your schedule permits.
Grill lamb chops to desired doneness. I find that 5 minutes on each side over a medium flame results in a medium well done chop.
NOTES: In a prior post I stated that I preferred to use dry herbs in a marinade. While I still stand behind that, there are certain meats and fish that do better with the subtle infusion of fresh herbs. Lamb is one of those meats. In this recipe if you prefer dry herbs, then use 2 Tblspns. of Parsley, 2 Tblspn. of Mint and 1 Tblspn. of Rosemary.