Rosemary & Lemon Lamb Chops

Name: Rosemary & Lemon Lamb Chops
Prep time: 10 min
Cook time: 8 min
Total time: 83 min
Yield: 5 servings
Ingredients: kg lamb loin or rib chops (8 to 10 chops); ml olive oil; cloves garlic, finely chopped; ml fresh rosemary, finely chopped (or 7 ml dried); lemon, zest only; ml lemon juice; ml coarse salt; ml black pepper, coarsely ground

83 min (incl. resting)easy5 original servings

Juicy lamb loin or rib chops marinated in rosemary, garlic and lemon, then braaied over medium-hot coals until the fat is golden and crisp at the edges.

Ingredients

Serves

Main

1 kg lamb loin or rib chops (8 to 10 chops)
60 ml olive oil
4 cloves garlic, finely chopped
15 ml fresh rosemary, finely chopped (or 7 ml dried)
1 lemon, zest only
30 ml lemon juice
5 ml coarse salt
5 ml black pepper, coarsely ground

Instructions

1
Whisk the olive oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper together in a bowl.
2
Pat the chops dry with paper towel, then turn them through the marinade until well coated.
3
Cover and rest at room temperature for 1 hour, or in the fridge for up to 4 hours. Bring back to room temperature before braaiing.
4
Braai over medium-hot coals, 3 to 4 minutes a side for medium. The fat should be golden and crisp at the edges.
5
Rest the chops on a warm board for 5 minutes before serving.

Notes & Tips

Salting & thick chops

Don't salt earlier than an hour ahead - it draws out moisture. If your chops are thick, give them another minute a side and check by feel, not by clock.