Description
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 ½ tablespoons minced fresh rosemary
- ¾ medium lemon, juiced
- 6 cloves garlic, minced
- ¾ teaspoon Dijon mustard
- salt to taste
- 4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8″ fat, raw
Instructions
- Whisk olive oil
- vinegar
- rosemary
- lemon juice
- garlic
- mustard
- and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours
- or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C)
- 5 to 7 minutes per side.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Servings: 4