These lamb chops have the most amazing flavor. They were marinated in a simple, classic marinade and then grilled; recipe compliments of Bryan (the other cook in our house). The flavor of the marinade does not compete with the flavor of the lamb, but it mellows it a bit. I should point out that we bought these chops directly off the farm. We discovered this great farm that raises chickens, turkeys, and sheep. We went down to the owner’s basement and chose our cuts out of the freezer. These French cut chops were small (I prefer them that way), but not lollipops. If you can find grass fed, hormone and antibiotic free lamb from a smaller farm (even if the lamb has been frozen), you will be amazed by the superior flavor. Overall preparation time: 3-4 hours. Active preparation ti me: 25 minutes.
- 12-16 Small Lamb Chops (French Cut)
- 1 Cup Olive Oil
- 4 TBS. Fresh Squeezed Lemon Juice (about 1/2 juicy lemon)
- 8 Cloves Garlic – chopped
- 4 TBS. Fresh Rosemary – chopped
- 4 TBS. Fresh Thyme- chopped
- 4 TBS. Fresh Oregano – chopped
- Kosher Salt
- Fresh Ground Pepper
Pour olive oil into a glass baking dish. Add garlic, herbs, and lemon juice and mix until thoroughly combined. Add lamb chops to pan and season with salt and pepper, turn over and season other side of each chop. Spread marinade (including chopped garlic and herbs) over each chop. Cover and refrigerate at least one hour (2 hours is better). After 1-2 hours, remove chops from refrigerator, turn over and spoon marinade mixture over top. Cover and return to refrigerator for another hour or two. Remove chops from refrigerator and let rest for 30-45 minutes before cooking. Heat grill. Grill lamb chops over medium to high heat for 3-5 minutes each side – juices will begin to rise out of chop when ready to turn. Keep a large cup of water nearby for flame ups. After removing from grill, cover with foil and allow to rest for 5-10 minutes.