Grilled Lamb Chops with Lemon-Parsley Garnish
Beautifully browned lamb chops grilled until juicy and tender, finished with a fresh lemon-parsley garnish that keeps the focus on the meat. A simple, elegant main for a summer su…
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Servings: 4 | Prep: 15 min | Cook: 10 min | Total: 25 min
Tags: grilled, high protein, lamb, main course, quick dinner, summer
Ingredients
- 8.0 lamb chops (About 2.5 cm thick, preferably loin or rib chops)
- 2.0 tbsp olive oil (Plus a little extra for brushing if needed)
- 2.0 garlic (Finely grated or crushed)
- 1.0 tbsp rosemary (Finely chopped)
- 1.0 tsp sea salt (Adjust to taste)
- 0.5 tsp black pepper (Freshly ground)
- 1.0 lemon (Zest finely grated and cut into wedges for serving)
- 2.0 tbsp flat-leaf parsley (Finely chopped, for garnish)
Instructions
- Pat the lamb chops dry thoroughly, then rub them all over with the olive oil, garlic, rosemary, sea salt, black pepper, and half of the lemon zest, and leave them at cool room temperature for 10 minutes until the surface looks glossy and lightly seasoned.
- Preheat the grill to a high heat for 5 to 7 minutes until very hot, so the chops will sear immediately and colour deeply rather than stick.
- Place the lamb chops on the hot grill in a single layer and cook over high heat for 2 to 3 minutes on the first side, without moving them, until the underside is deeply browned with clear grill marks and the edges begin to turn opaque.
- Turn the chops and grill the second side over high heat for 2 to 3 minutes more until beautifully browned, the fat is lightly crisped, and the meat feels springy when pressed for medium-rare.
- If the chops are especially thick, reduce the heat to medium and cook for 1 to 2 minutes extra, turning once, until the centre reaches your preferred doneness and the juices rise to the surface.
- Transfer the lamb chops to a warm plate, season lightly with an extra pinch of salt while hot, and rest them for 5 minutes until the juices settle back into the meat.
- Mix the chopped parsley with the remaining lemon zest in a small bowl, then scatter the garnish lightly over the rested chops so it adds freshness without covering the browned crust.
- Serve the lamb chops immediately with lemon wedges on the side, while the exterior is still sizzling-hot and the interior remains juicy and faintly pink.
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