Rosemary Garlic Grilled Lamb Chops

• Gluten free

• Meat

  • 600 800g/1.2 - 1.6lb lamb chops (4 - 8

• Produce

  • 3 Garlic cloves
  • 2 tsp Rosemary, Fresh
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 Black pepper
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1 Oil
  • 2 tbsp Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

Found on recipetineats.com

Description

Ingredients

• 600 - 800g/1.2 - 1.6lb lamb chops (4 - 8, depending on size)
• Oil, for cooking, if required
• 2½ tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp honey
• 3 garlic cloves, minced
• 1¼ tsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
• ½ tsp dried thyme
• ¾ - 1 tsp sea salt
• Black pepper

Directions

• Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
• Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat ½ tbsp oil in skillet on stove on medium high).
• Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4 thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
• Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
• Serve with sides of choice!

Nutrition