| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons fresh oregano leaves
- 3 cloves garlic, minced
- Zest of 2 lemons
- Juice of 1 lemon
- Olive oil
- 8 frenched lamb loin chops (about 2 pounds)
- Kosher salt and freshly cracked black pepper
- 1/4 cup flaky sea salt
- 1 tablespoon finely chopped rosemary
Instructions
- Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
- Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 52 g |
| Saturated Fat | 22 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 133 mg |
| Sodium | 649 mg |
Reviews
Michael Symon proves once again that delicious food need not be complicated or stuffy. Simple ingredients, classic techniques, flavorful combinations. The lemony marinade does not overwhelm the lamb at all, but instead adds a fresh and bright component, and the rosemary finishing salt was just the perfect seasoning. I had never grilled lamb chops before (really?!), and when eating these I thought, well this is how I will have to make them from now on. Seriously, the best.
Love us some grilled lamb chops! When I saw this recipe, since we are lamb lovers, I really thought the marinade would be far too lemony. NOPE! It was a perfect and delicious compliment for the chops. The lemony rosemary salt is wonderful as well and if you are a lover of kalamata olives like we are, try this. We buy the big Costco Tassos jar. Take some olives out and insert a Blue Diamond Smokehouse Almond in each. Put in a little bowl and add some of that yummy lemony-rosemary salt mixture. Fresh cracked pepper, and a drizzle of your favorite EVOO. Marinate at room temp. Divine little appetizers for this meal as well. Can refrigerate and rewarm whenever. YUMMY. Thanks Michael.
Good Lord, delicious!
Superb!
I made these lamb chops AMAZING! The lemon zest is the key. I made as is, I did use dried oregano instead of fresh. Marinated 3 hours. Perfect!
Made these Sunday night with some lamb chops we got at Costco after watching the show. They were wonderful!!
I’m so glad he’s back. This whole dinner sounds and looks delicious. Can’t wait to make this.
Looked amazing (and easy!). Can’t wait to make that for the family. Love watching your outdoor cooking show Mr. Symon!