Rosemary grilled lamb chops are so tasty, and really good for you. That is, if the lamb chops are grass-fed. I'm not fond of grain-fed lamb, and it's not very healthy either. Grass-fed meat is rich in omega 3 fatty acids, CLA. It's also much higher in fat soluble activators A, D, and K2.
Rosemary is a hardy perennial you can grow in most any garden or on a patio with some sun. The combination of garlic, butter and rosemary with the lamb is really perfect.
This is a delicious main course that you can serve with a big green salad, and grilled or mashed potatoes or other side dish.
Rosemary Grilled Lamb Chops
- Garlic cloves (4-6)
- Rosemary, fresh (1 small bunch)
- Thyme, fresh (1 small bunch)
- Cayenne pepper (pinch)
- Butter, grass-fed or olive oil, good quality (4 TBS)
- Lamb chops, grass-fed, 3/4-inch thick (8-12)
- Coconut oil, melted, or olive oil, good quality (enough to oil the grill grates)
- Sea salt and freshly ground black pepper
1. Peel garlic and place into food processor fitted with the metal blade.
2. Rinse and dry both the fresh rosemary and thyme. Remove about 1 tablespoon of the needles and add to the bowl of the processor. Add in about 1 teaspoon of the thyme leaves as well. You can also use dried herbs, but use fresh herbs if you can.
3. Add to the bowl a pinch of the cayenne pepper.
4. Pulse until combined in the food processor. (If you don't have a food processor, you can use a whisk, but you will need to finely mince the herbs and the garlic.)
5. Add in the butter or olive oil and pulse until the mixture becomes a paste.
6. Rub the paste onto both sides of each lamb chop and allow to marinate for at least one hour in the refrigerator, or overnight.
7. About 20-30 minutes before grilling time, remove the chops from the refrigerator and allow to come to room temperature. You never want to cook grass-fed meat that's any colder than room temperature.
8. Grease the grates with coconut oil. If using a charcoal grill, put the coals on one side and put the meat off to the side of the coals — not directly over the hot coals. If using a gas, grill, heat the grill to medium-low heat on one side and either put the chops up high or off to the side slightly — not directly over the flame.
9. Cover and cook on low to medium heat on both sides until done.
10. Check the temperature with the instant read thermometer — it should read 120-145 degrees F.
11. Season with sea salt and freshly ground black pepper and serve.
Equipment Needed for This Recipe
Food processor or whisk
Instant read thermometer