Grilling Lamb Chops
Grilled Lamb Chops - The difference between Loin and Rib Chops
Yield: 4 people
Calories: 165kcal
Equipment
- A grill or broiler
Materials
- Eight lamb chops about 1-1.5” thick
- 2 tbsp chopped fresh rosemary do not use dried rosemary
- Salt & Pepper to taste
- 3 tbsp olive oil
- 3 cloves garlic minced
Instructions
- In a plastic, sealable bag or container, add olive oil, pepper, salt and rosemary and garlic along with the chops. Set aside or refrigerate for 30 minutes.
- Take the lamb chops out of the refrigerator, approximately thirty minutes before grilling or until they have reached room temperature.
- The next step is preparing your grill.
- Place your lamb chops on your grill.
- You will be grilling with your lid open over high heat.
- If you experience any flare-ups, move your lamb chops to another area of your grill until the flames are gone.
- Wait four minutes, then turn over your lamb chops.
- Cook for an additional four or five minutes.
- Your actual cooking time will vary according to your grill temperature, the thickness of your lamb chops and the outside temperature.
- Take them off the grill and let the chops rest before serving.
Nutrition
Serving: 1chop | Calories: 165kcal | Protein: 15g | Fat: 11g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.6g | Cholesterol: 49mg | Sodium: 43mg | Potassium: 158mg | Vitamin A: 30IU | Calcium: 5mg | Iron: 1.1mg