Grilled Lamb Chops
For the Lamb Chops
- 2-3 lamb chops per person, 3/4 inch thick
- 1 handful parsley, minced
- 1/2 zest of lemon, finely chopped
Look for a lamb chop, at least three-fourths of an inch thick with a healthy mix of both fat and meat. Don't focus so much on the amount of meat within the chop, but on the quality of the meat. Plan for 2 to 3 lamb chops per person.
Pat the chops dry and season liberally with salt. Allow the chops to rest for about 20 minutes at room temperature, while you prep your fire for your grill.
Hot TipMake sure that your grill grates have been cleaned and oiled well.
Combine a little salt, fresh minced parsley and lemon zest in a small bowl. Mix well, rubbing a bit to really pull out the flavors. This will create your gremolata.
Toss the chops on the grill and cook for 2 to 3 minutes per side until they are cooked to desired doneness.
Allow the chops to rest off the heat and sprinkle with the parsley gremolata.
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