Recipes · Main dishes
Rosemary and Garlic Lamb Chops
AI-written · not yet kitchen-tested
Thicker chops need a gentler zone after searing. Chop rosemary and garlic finely so larger pieces do not burn on the surface.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 900 g (2 lb) lamb chops, about 3/4 inch thick
- 2 tbsp olive oil
- 2 clove garlic
- 2 sprig rosemary
- 1 tsp salt
- 0.5 tsp black pepper
Method
- Finely chop the rosemary and grate the garlic. Mix with oil, salt and pepper, coat the chops and marinate covered in the refrigerator for 30 minutes.
- Preheat a gas grill to about 400 °F (200 °C) with direct and unlit indirect zones. Scrape excess oil from the chops.
- Brown directly for about 3 minutes per side. Move indirectly immediately if dripping fat causes flames.
- Close the lid and cook indirectly for another 6 to 8 minutes. Measure at least 158 °F (70 °C) for 2 minutes in the thickest meat beside the bone, without the probe touching bone.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.