Grilled Lamb Loin Chops
Part strip, part tender — these mini T-bones cook fast on a hot grill, marinated or simply seasoned.
Method
Directions
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1
Fire up your grill to high for 15 minutes.
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2
Brush chops with olive oil, then season with salt and pepper.
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3
Or, if using the optional marinade, combine the olive oil, garlic, rosemary, salt, and pepper. Place lamb in a non-reactive container and pour the marinade over. Let marinate a minimum of 30 minutes, but up to an hour.
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4
After seasoning or marinating, place each chop spine-side down on your hot grill so the heat from the flame conducts evenly through the bone but doesn't overcook the meat.
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5
After about 5 minutes, give each side a quick sear.
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6
Use a food thermometer to check for a minimum internal temperature of 145°F (medium-rare). Rest a minimum of 3 minutes to redistribute juices.
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