Ingredients:

  • 8 French-cut Lamb Chops (approx. 1.5 inches / 4 cm thick)
  • 700 g / 1.5 lbs Lamb Loin or Shoulder Chops
  • 15 ml / 1 tbsp Neutral oil (canola or grapeseed) for oiling grill grates
  • 60 ml / 1/4 cup Extra Virgin Olive Oil
  • 15 g / 2 tbsp Fresh Rosemary, finely minced
  • 6 cloves Garlic, minced finely
  • 5 ml / 1 tsp Lemon Zest (from one small lemon)
  • 10 g / 1 1/2 tsp Coarse Kosher Salt (or to taste)
  • 5 g / 1 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare the Marinade: In a small bowl, combine the olive oil, minced rosemary, garlic, lemon zest, salt, and black pepper. Stir thoroughly until well combined.
  2. Prep the Lamb: Pat the lamb chops completely dry using paper towels. This promotes a better sear. Place the dry chops in a shallow dish or large resealable bag.
  3. Marinate: Pour the rosemary garlic mixture over the lamb chops, ensuring all surfaces are coated evenly. Cover (or seal the bag) and refrigerate for at least 30 minutes, but no longer than 4 hours.
  4. Preheat the Grill: Set up the grill for high heat (around 500°F / 260°C). Clean the grill grates thoroughly and oil them lightly using the neutral oil to prevent sticking.
  5. Grill & Sear: Place the marinated chops directly over the high heat. Sear for 2 to 3 minutes per side until a beautiful dark brown crust and defined grill marks are visible.
  6. Finish Cooking: Move the chops to a medium-low heat zone. Continue cooking, flipping once, until the internal temperature reaches 130°F / 54°C for Medium-Rare.
  7. Rest the Meat: Immediately remove the chops from the heat and transfer them to a clean cutting board. Tent loosely with foil. Allow the lamb to rest for 5 to 7 minutes.
  8. Serve: Season lightly with flaky sea salt if desired, and serve immediately.