Recipe by Dr. Jenny
From the Williams-Sonoma "Steak and Chop" cookbook. DH and I made these a few nights ago and thought they were delicious! We let them rest at room temperature for about an hour. Prep time includes up to an hour to let the meat rest and the half hour for soaking the rosemary.
Top Review by Outta Here
WOW! These are so good. Makes me want to say to heck with the cholesterol and eat lamb all of the time :) The trick with the rosemary is great. Really made a lot of smoke and flavored the meat perfectly. Will be having this for special meals in the future. Made for ZWT 9.
- 12 lamb loin chops, trimmed of excess fat (at least 1 1/2 inches/4 cm thick)
For the herb paste
- 1⁄4 cup chopped fresh rosemary leaf (or 2 Tb dried)
- 8 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons olive oil (or more if needed)
- 8 large rosemary sprigs, stems with leaves (soaked in water at least 30 minutes)
- rosemary sprig (for garnish)
Directions See How It's Made
- Slash the edges of the chops in 1 or 2 places to prevent curling.
- To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
- Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).
- Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare.
- Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.