Lamb Chops Grilled in Rosemary Smoke
photo by Outta Here
- Ready In:
- 1hr 17mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
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I wish I could give you more stars than five! This was OMG the BEST recipe I have ever used on this web-site. We are not lamb eaters. Have had baby chops and racks in restaurants. Followed recipe and directions as posted. Let the rub sit on the loin chops for about three hours. We really smoked out the back yard but it was sooooo worth it! Not only did they smell amazing but they tasted like we were sitting in a five star restaurant!! Nice grilled flavor, not burnt. Cooked them three minuets a side and they came out a perfect medium rare!! Thank you so much for sharing this! AWESOME!!!!!
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I had hoped to make this as written, but the best laid plans..... I ended up making 2 chop and having to cook them in the broiler. I used blade chops and they turned out quite delicious. Instead of fresh rosemary I used the dry, I added some extra into the pan I broiled in, in hopes of a little rosemary smoke (I did set off the smoke alarm!) I can't wait to try these on the grill. Thanks Dr. Jenny! Made for ZWT 6 for the Unrulies Under the Influence.
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This is just like I grill my lamb chops and all things lamby during the summer and on the barbie - great recipe with good instructions. The taste was as expected - divine and full of rosemary smokiness! I enjoyed this for dinner last night with new potatoes and salad as accompaniments. Made for ZWT5 for the Whine and Cheese Gang - merci Dr.Jenny! FT:-)
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RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore.
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