Grilled Lamb Chops
Lamb chops are one of the fastest impressive dinners you can make — eight minutes on a hot grill pan and they're done. What makes this version special is the marinade: Rosemary Fused Olive Oil is pressed directly with fresh rosemary, so the herb flavor is woven into the oil rather than sitting on top of it, giving the chops a deeply aromatic, woodsy crust that's a natural pairing for lamb. Marinate overnight when you have time. The difference is noticeable.
Recipe: Grilled Lamb Chops
Serves 4
Ingredients:
8 lamb chops
¼ cup Rosemary Fused Olive Oil
Juice of 1 lemon (about ¼ cup)
⅓ cup fresh flat-leaf parsley, chopped
4 cloves garlic, minced
1 tsp salt
½ tsp freshly ground black pepper
1 tbsp Single Estate Extra Virgin Olive Oil (for the pan)
Instructions:
Pat the lamb chops dry with paper towels.
In a large shallow dish or zip-lock bag, combine the Rosemary Fused Olive Oil, lemon juice, parsley, garlic, salt, and pepper. Add the lamb chops and turn to coat well, rubbing the marinade into the meat.
Cover and marinate at least 2 hours, or overnight in the refrigerator for maximum flavor. Turn the chops occasionally as they marinate.
Remove chops from the refrigerator 30 minutes before cooking and let them come to room temperature.
Heat a grill pan over high heat until very hot. Add the olive oil just before the chops. Cook in 2 batches — 3 minutes per side for medium, 4 minutes per side for medium-well.
Rest for 5 minutes before serving.
Serving Ideas: This is the natural companion to our Lemon Mint Greek Salad and Couscous Tabbouleh Salad. Also excellent with our Olive Oil Mashed Potatoes Two Ways and a simple squeeze of lemon.
