Wednesday, March 28, 2012

Rosemary and Garlic Marinated Lamb Chops with a Sea Salt, Cracked Pepper & Dill Rub

Tonight's recipe is very simple.  I won't spend a lot of time talking about it.   



I prepared lamb shoulder chops by marinating the meat in olive oil, garlic, rosemary and lemon.  I created an easy rub using course sea salt, cracked black pepper and dried dill weed.  It was fantastic.

This recipe is perfect for Easter or for summertime grilling.  

Serves 4

2 lamb shoulder chops, 1/2 - 3/4 pound each
1/4 cup olive oil
4 or 5 sprigs of fresh rosemary
2 cloves garlic, crushed and coarsely chopped
1 tablespoon lemon juice

For the Rub:

1 teaspoon course sea salt
1/2 teaspoon freshly ground cracked pepper
1/2 tablespoon dried dill weed

Other:  Lemon Slices (optional)




Add lamb chops to a container or bowl.  Pour the olive oil over the chops.  Top with rosemary sprigs, chunks of garlic and the lemon juice. Cover and marinate for at least two hours. 

Preheat grill to 400 degrees.



Combine salt, pepper and dill weed. 

Remove chops from marinade and pat dry with a paper towel. 

Rub dill mixture over both sides of the chops, pressing the rub into the meat.

Grill about five minutes first side and about two or three minutes second side for medium rare. 




Adjust cooking time accordingly.  

The chops are delicious served with a Greek salad. 

See you soon!

4 comments:

Jessica | Cajunlicious said...

These look fantastic! I love that you used dill, it is my favorite flavor!

Cookin' Cowgirl said...

Awesome!! I LOVE lamb chops and they bring back such good memories because we had then when I was a kid. :) BUZZ!

Anita at Hungry Couple said...

Great flavors for a rub! We do something similar with steaks in the summer and than grill them. Heavenly!

TinaRBK said...

Great way to showcase how "simple" can also be very delicious. Those chops look fabulous-yum! Your house must be a great place to dine. Enjoy the day!