Mom’s Rosemary Lamb Chops

Mom's lamb chops Image 1

What you need: measuring spoons/cups, mixing bowl, grill pan (or use your outdoor grill), Ziploc bag

Serves: 6

  • 12 lamb chops (approximately 1” thick)
  • 2 tbs gravy master
  • 4 tbs lemon juice (about the juice of a whole lemon)
  • 2 tsp dried rosemary (ground into small pieces)
  • 1 tsp garlic puree
  • 1/2 tsp salt

Mix the gravy master, lemon juice, rosemary, garlic and salt. Place chops in a large Ziploc bag and pour the marinade over them. Close the bag and move the chops around to make sure they are all coated with the marinade. Refrigerate for at least an hour. Take  the chops out of the fridge and bring to room temperature. Heat a grill pan greased with olive oil to medium high heat or prep your outdoor grill.  Remove the chops from the marinade and grill each for approximately 6 – 8 minutes per side. Pink on the inside and a little charred and crisp on the outside. Yum!

Tip: I buy a rack of lamb and cut the meat into chops myself. Lamb chops are expensive.  Any way you can cut the cost a little is well worth it.

To Serve: I love pairing this with a simple salad of baby arugula with crumbled blue cheese or feta and a little creamy mashed potato. For me, it doesn’t get much better!

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