Grilled Rosemary Lamb Chops
Don’t let the name intimidate you. Lamb is actually quite easy to make aboard. It’s best served rare, so anticipate a quick cook time, and it can be prepared outside. There are only five ingredients and cook time is five minutes or less.
These Grilled Rosemary Lamb Chops will have your guests asking for more!
1 tsp. each dried oregano and thyme
1 tsp. pepper
2 tsp. garlic salt
2 Tbsp. olive oil
8 loin lamb chops (1-1½” thick)
Preheat grill. Mix herbs, pepper, and garlic salt. Spread oil on both sides of chops and press into herb mixture, coating both sides. Place on grill and cook 4-5 minutes per side or as desired. Serve with Lemon Potatoes recipe below.
Garlic Lemon Potatoes
These zesty potatoes make the perfect accompaniment to the Grilled Rosemary Lamb Chops.
¼ cup olive oil
½ tsp. dried oregano
2 garlic cloves, minced
(or ½ tsp. garlic powder)
2-3 Tbsp. lemon juice
¼ cup chicken broth
1 tsp. each salt and pepper
4 cups new potatoes cut bite-sized
Preheat oven to 400°F. Combine oil, herbs, garlic, lemon juice, and broth in a large bowl. Add potatoes and toss them gently until they’re well coated. Place potatoes in a single layer on a sheet pan. Drizzle remaining marinade over the top. Bake for 1 hour, turning
the potatoes halfway through to prevent them from sticking and to brown evenly. Once cooked, season with more salt, pepper, and lemon juice, if desired.
Recipe from Lori Ross, Southern Boating, April 2019
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