Grilled Rosemary Lamb Chops INGREDIENTS Lamb Chop 1 pound
Salt one pinch per piece
Extra Virgin Olive Oil ¼ cup
French Herbs one pinch per piece Fresh Rosemary 4 stems
PREPARATION The quality of the meat makes the dish. We
Step 6
recommend grass fed and rbst free lamb. If you
Brush the lamb chops with olive oil, generously
are unsure of the quality of lamb, ask the
on all sides
butcher who supplied the meat.
Step 7
Step 1
Put the remaining 2 stems of rosemary onto the
Preheat the barbeque grill to 400°.
grill. This will smoke the rosemary, infusing the
Step 2
flavors into the meat.
Pour the olive oil into a small bowl.
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Step 3
Plae your seasoned lamb chops on the grill and
Run your hands through 2 stems of rosemary to close. tear the rosemary from its stem.
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Step 4
7 minutes into cooking, turn the meat and close
Take a chef’s knife or butcher’s knife and cut the
once more.
lamb chop into cubes. They should measure to
Step 9
be about 4 X 4 inches. This allows for an even
After about 7 more minutes, or until meat
cook that reaches through to the center of the
reaches an internal temperature of at least 155°,
meat
remove the meat from the grill. Serve, and enjoy!
Step 5 Sprinkle the lamb meat with salt, french herbs (or any herbs of choice), and rosemary.. Be generous with the amount of seasoning used as much of it will fall off on the grill.