Grilled Lemon and Herb Lamb Chops

Labor Day is almost here. It’s bittersweet, don’t ya think? It’s the unofficial end to summer and if the kids where you live are not back in school yet….they will be very soon. Unless there’s the unfortunate teacher’s strike. But let’s not go there.

I like to grill all year…weather permitting of course. My new neighbors will not see me outside in the middle of the winter flipping burgers in 2 feet of snow. I’m not a fan of snow, unless it’s on a mountain and I’m hurling myself down it with a pair of skis strapped to my feet. Then it’s tolerable. Or if I’m hanging around the house in my pj’s with a cup of coffee. That’s cool too.

With the end of summer and warmer weather comes the “end” of the grilling season. I just realized that I haven’t shared many grilling recipes here on The Soapbox and I have a ton. This one is my absolute favorite! It’s so easy and yet so impressive. It’s great for a weeknight because you can throw the marinade together the night before and toss the chops on the grill after work the next day. It’s also a great recipe for entertaining because you’re not spending a ton of time at the grill.

I used lamb loin chops but you can also use a rack of lamb cut into the traditional chops if you like. I just prefer the meatiness of the loin chops and I think they have a stronger flavor. It’s really your preference. You can also use whatever herbs you have on hand or your favorites. I just love rosemary, sage and thyme together with lamb so I use that combination most of the time.

If you’re looking for a recipe for the upcoming holiday weekend, this is the one.

Lemon and Herb Lamb Chops

Grilled Lemon and Herb Lamb Chops

Serves 4 (2 chops per person)

1 lemon, zested and juiced

4 tablespoons chopped fresh herbs (I used rosemary, sage and thyme)

1 tablespoon dijon mustard

1/2 cup extra virgin olive oil

salt

pepper

8 Lamb Loin Chops

In a small bowl, whisk together the lemon juice, zest, herbs, mustard and olive oil until combined. Season with salt and pepper to taste.

Place the lamb chops in a resealable bag and pour the marinade over top. Seal the bag being sure to press out as much air as possible. Put the bag in a container and store in the refrigerator for 3 hours or overnight.

Remove the chops from the marinade and let them come to room temperature. Pat the chops dry and grill over med-high heat for 3-4 minutes (med-rare) on each side. Remove from grill, cover with foil and let the chops rest for 10 minutes.

Serve with grilled lemon wedges.

Lemon and Herb Lamb Chops

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