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How To make Lemon Rosemary Shoulder Lamb Chops
4 Lamb shoulder chops
1 t Lemon zest; grated
1/3 c Lemon juice; fresh
1/4 c Olive oil
1 tb Rosemary; fresh,chopped
1 Garlic clove; minced
Salt Pepper Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer. In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling. Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chips feel soft but springy.
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Cutlets are ideal for pan-searing. You have precise control so you can cook them perfectly medium–rare (or how you want), and they cook so quickly that dinner is done in the blink of an eye!
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Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
A homemade lemon rosemary sea salt blend adds a pop of flavor to Michael's tender, juicy grilled lamb chops!
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Grilled Lamb Chops with Rosemary Salt
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 25 min (includes marinating time)
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
Directions
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.
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Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network