- 16 lamb loin chops
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 4 sprigs rosemary
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- salt and pepper to taste
In a plastic bag, place all ingredients but the lamb chops and salt and pepper. Mix well. Then add lamb chops and allow to marinate for 30 minutes up to 1 day. If grilling later, keep chops in the fridge until 30 minutes before serving. Allow to come to room temp before grilling.
Prepare your grill with the 2 section cooking. One part hot, one on medium to lower heat.
When the grill is ready, remove from the marinade and season with salt and pepper. Then place chops onto the lower temp area of the grill. You will use a thermometer to cook to the desired doneness. (See Notes). Cook the chops turning once only until the chops are 15 ° before the desired doneness. So if you are cooking to Medium Rare, you will cook them to 130° then move them to the hot area of the grill to give them the final sear mark. About 1 1/2 minutes per side, but use your thermometer to guarantee no fail finished temperature.
Once at desired temp, remove from grill and allow to rest 10 minutes for juices to settle back into the chops before serving.