food.com

Lamb Chops Grilled in Rosemary Smoke

5.0(6)

From the Williams-Sonoma "Steak and Chop" cookbook. DH and I made these a few nights ago and thought they were delicious! We let them rest at room temperature for about an hour. Prep time includes up to an hour to let the meat rest and the half hour for soaking the rosemary.

by Dr. Jenny·published 2008-04-28

Open original recipe

Lamb/Sheep

Servings

4 serving(s)

Total time

1h 17m

prep 1h 5m

Calories / serving

916 kcal

Ingredients (8)

serves

12 lamb loin chops, trimmed of excess fat (at least 1 1/2 inches/4 cm thick)
1/4 cup chopped fresh rosemary leaf (or 2 Tb dried)rosemary
8 garlic cloves, mincedgarlic
2 teaspoons saltsalt
1 teaspoon pepperpepper
2 teaspoons olive oil (or more if needed)
8 large rosemary sprigs, stems with leaves (soaked in water at least 30 minutes)rosemary
rosemary sprig (for garnish)rosemary

Instructions (5 steps)

01Slash the edges of the chops in 1 or 2 places to prevent curling.
02To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
03Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).