Grilled Lamb Chops are one of my family’s favorite dishes.
Summer loves them so much she doesn’t even want me to make side dishes when she eats it.
She said Ma’ the lamb is enough!
I don’t need anything else but a fork and a knife!
So, if you noticed I only threw asparagus on the grill with a little lemon, garlic, olive oil, and spices.
I kept the sides real simple because it’s all about the lamb.
I’m not a big meat eater so I made sure to make myself some veggies.
Summer told me to put a few on her plate so I could relax! lol
First, this is such a simple recipe y’all!
Make a marinade of olive oil, apple and red wine vinegar, spices, lemon, and garlic.
Mix everything together in a bowl.
Don’t forget to add the fresh parsley!
Rinse the lamb, pat it completely dry.
Coat the lamb in a little olive oil and the remaining spices.
Now top with the marinade. Place in the refrigerator covered overnight.
It’s important to marinate the meat overnight.
You want all of the spices to penetrate the lamb which not only makes it tender, it gives it so much more flavor!
Don’t expect it to taste the same if you skip the important step of marinating the meat.
Sometimes I marinate it for two days. But one day will give you excellent results.
Lastly, remove the meat from the refrigerator and bring it to room temperature while you prepare your grill.
I grill my lamb for 8-10 minutes per side because that’s how my family likes it cooked.
They enjoy it well done. You can cook it a little less if you prefer.
I served it with my Chimichurri sauce that I keep in the refrigerator at all times for Summer.
Allow the lamb to rest about 10 minutes before serving.
Grilled Lamb Chops
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes plus marinating time
8 lamb chops
1 cup extra virgin olive oil
1/2 cup Italian parsley, chopped
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1/2 tablespoon smoked paprika
4 cloves garlic, minced
1 lemon, zested, juiced
Mix seasoning blend together and set aside.
Add olive oil, vinegar, garlic, lemon juice and zest to a bowl, add half of the spice blend and half of the parsley, mix well.
Rinse lamb, pat dry. Drizzle a little olive oil over lamb to coat. Add spice blend and mix well.
Add lamb to marinade, mix well, marinate overnight in the refrigerator covered.
Bring lamb to room temperature. Remove from marinade.
Grill for 8-10 minutes per side.
Garnish with parsley and serve with Chimichurri sauce if desired.