Garlic & Rosemary Grilled Lamb Chops

• Gluten free
• Paleo

• Meat

  • 2 lbs Lamb loin or rib chops, thick cut

• Produce

  • 4 cloves Garlic
  • 1 Lemon, Zest of
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on delishdlites.com

Description

Ingredients

• 2 pounds lamb loin or rib chops (thick cut)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1¼ teaspoon kosher salt
• ½ teaspoon ground black pepper
• zest of 1 lemon
• ¼ cup olive oil

Directions

• Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
• Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
• Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side. Lower the heat to medium then cook them for 5-6 minutes, or until the internal temperature reads 150 degrees F.
• Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.