Grilled Lamb Chops Recipe - Laura Vitale - Laura in the Kitchen Episode 590

lamb chops

🥗Healthier: chicken breasts

💰Cheaper: pork chops

Chicken is lower in fat, while pork is often more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often cheaper.

Chop fresh garlic and rosemary as finely as possible.

In a shallow dish, combine chopped garlic, rosemary, granulated onion, dried oregano, dried thyme, lemon zest, lemon juice (about 1 tablespoon), salt, black pepper, and olive oil.

Coat the baby lamb chops in the marinade mixture, ensuring they are well covered.

Let the lamb chops sit for about 20 minutes or up to a couple of hours in the fridge, but take them out 10 minutes before cooking to bring them to room temperature.

Preheat an indoor grill pan over medium-high heat until very hot.

Place the lamb chops on the grill pan and cook for about 3 minutes on one side and 2 minutes on the other side for medium-rare, adjusting time based on desired doneness.

Remove the lamb chops from the grill and let them rest for about 5 minutes to allow juices to redistribute.

To make the mint oil, blend extra virgin olive oil, fresh mint leaves, lemon zest, lemon juice (from half a lemon), a pinch of sugar, salt, and pepper until smooth or chunky to preference.

Spoon the mint oil over the grilled lamb chops before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary