Description
Flavorful lamb chops are easier than you think! A simple herb rub and quick grilling make a delicious weeknight meal.
Ingredients
Scale
- 10-15 lamb rib chops
- 1-2 heads of garlic
- 1 tbsp olive oil
- fresh rosemary
- fresh sage
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp coriander seed
- salt and pepper
Instructions
- Heat your oven to 350°F (177°C).
- Cut the head of garlic in half, drizzle with olive oil, wrap in foil, and place on a baking sheet.
- Roast in the oven for 20-30 minutes, then set aside.
- Prep your lamb chops on a baking sheet and pat dry with a paper towel.
- In a mortar and pestle (or by mashing together), combine chopped rosemary, sage, cumin, garlic powder, and coriander seed until a paste forms.
- Rub the paste generously onto both sides of the lamb chops, along with the roasted garlic.
- You can prep the lamb chops the night before or a few hours prior to grilling.
- When ready to grill, scrape the rub off the chops and pat them dry.
- Sprinkle with salt and pepper or Montreal seasoning.
- Set your grill to high heat.
- Grill lamb chops for 2-3 minutes per side for medium-rare.
- Let the lamb chops rest for a few minutes after grilling.
- Drizzle with mint chimichurri and serve with extra chimichurri for dipping.
- Chimichurri
Notes
- For deeper lamb flavor, marinate the chops in the herb paste for at least 2 hours, or preferably overnight, before grilling.
- If you don’t have a mortar and pestle, finely mince the herbs and spices and mix them thoroughly with the roasted garlic.
- To prevent overcooking, use a meat thermometer to ensure the lamb reaches your desired internal temperature (medium-rare is approximately 130-135°F).
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb chops
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 5
- Fiber: 2
- Protein: 30
- Cholesterol: 100