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Grilled Lamb Loin Chops with Garlic and Rosemary Infused Oil Recipe

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4.2 from 26 reviews

This Grilled Lamb Loin Chops recipe offers a mouthwatering way to enjoy tender, juicy lamb with a crispy fat layer. Seasoned simply with kosher salt, pepper, and a touch of garlic and rosemary infused olive oil, these chops are first seared in a cast-iron skillet on a grill and then grilled over direct heat to perfection. Perfect for a 25-minute meal, these lamb chops deliver rich flavors with a beautifully caramelized crust and a succulent interior, ideal for an impressive but easy-to-make dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 4 lbs lamb loin chops (small t-bone chops about 1 to 1 ½” thick each)

Seasonings and Oils

  • 1 tbsp Kosher salt
  • 1 tsp Pepper
  • 2 tbsp Avocado oil or Olive oil
  • 1 – 2 tbsp Garlic and Rosemary infused Olive Oil (recommended brand)

Instructions

  1. Prep the Lamb: Remove the lamb loin chops from the package and pat them dry thoroughly. Season them liberally on all sides with kosher salt to enhance flavor and promote a good crust.
  2. Preheat the Grill: Preheat your grill to 400-425°F, setting up a two-zone fire (one side with direct heat and another with indirect heat) to control cooking temperatures efficiently. Oil the grill grates to prevent sticking.
  3. Heat Cast-Iron Skillet: Place a cast-iron skillet on the grill grates directly over the hot side and preheat it for 5 to 10 minutes until it starts to smoke slightly, preparing it for fat rendering.
  4. Render the Fat: Arrange the lamb chops fat side down in the hot skillet, standing them next to each other carefully. Let the fat render and become golden and crispy over 7 to 10 minutes. Rotate as needed for even cooking. Once finished, carefully remove the skillet from the grill using heat-resistant gloves, discard the rendered fat, and set the skillet aside.
  5. Oil the Chops: Toss the lamb chops lightly in avocado or olive oil to prevent sticking and add additional flavor during grilling.
  6. Grill the Chops: Transfer the lamb chops onto the hot side of the grill using long tongs. Grill the chops for 4 to 5 minutes per side, or until they reach an internal temperature of 130°F for medium-rare, using a digital meat thermometer inserted into the thickest part without touching the bone. Exercise caution as flare-ups can occur.
  7. Rest and Serve: Transfer the grilled lamb chops to a serving platter. Season with a pinch of salt and pepper. Let the chops rest for 3 minutes to retain juices. Finish them by drizzling with the garlic and rosemary infused olive oil and serve hot for the best flavor experience.

Notes

  • Ensure the grill is properly oiled to prevent lamb chops from sticking.
  • Use a digital meat thermometer to accurately check doneness and avoid overcooking.
  • Resting the meat after grilling allows juices to redistribute, keeping the lamb tender.
  • The garlic and rosemary infused olive oil adds a wonderful aromatic finish; use your favorite brand or make your own.
  • Monitor the flare-ups closely when grilling fat-rich lamb chops to prevent burning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/grilled-lamb-loin-chops-with-garlic-and-rosemary-infused-oil-recipe/