Braaied Lamb Chops
Braaied Lamb Chops
Ingredients
For the Lamb Chops
- 8 lamb loin chops, about 1 1/2 inches thick
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, smoked paprika, kosher salt, and freshly ground black pepper until well combined.
⏱️ 5 min
- 2
Marinate the lamb: Place the lamb chops in a large, non-reactive dish or a sturdy resealable plastic bag. Pour the prepared marinade over the chops, ensuring they are thoroughly coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 5 min
- 3
Preheat the braai or grill: Remove the lamb chops from the refrigerator 30 minutes before grilling to allow them to come closer to room temperature. Preheat your braai or outdoor grill to high heat (around 450-500°F). Clean the grill grates thoroughly to prevent sticking.
⏱️ 10 min•🌡️ 475
- 4
Grill the lamb chops: Place the marinated lamb chops directly on the hot grill grates. For medium-rare doneness, grill for 3 to 4 minutes per side. For medium doneness, grill for 4 to 5 minutes per side. Adjust grilling time based on the thickness of your chops and your desired level of doneness. Use a meat thermometer to check internal temperature if desired (130-135°F for medium-rare, 135-140°F for medium).
⏱️ 10 min•🌡️ 475
- 5
Rest and serve: Once cooked to your preference, transfer the grilled lamb chops to a clean cutting board or platter. Tent loosely with aluminum foil and let them rest for 5 to 10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in more tender and juicy chops. Garnish with fresh chopped parsley before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Braaied Lamb Chops
Ingredients
For the Lamb Chops
- 8 lamb loin chops, about 1 1/2 inches thick
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, smoked paprika, kosher salt, and freshly ground black pepper until well combined.
⏱️ 5 min - 2
Marinate the lamb: Place the lamb chops in a large, non-reactive dish or a sturdy resealable plastic bag. Pour the prepared marinade over the chops, ensuring they are thoroughly coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 5 min - 3
Preheat the braai or grill: Remove the lamb chops from the refrigerator 30 minutes before grilling to allow them to come closer to room temperature. Preheat your braai or outdoor grill to high heat (around 450-500°F). Clean the grill grates thoroughly to prevent sticking.
⏱️ 10 min•🌡️ 475 - 4
Grill the lamb chops: Place the marinated lamb chops directly on the hot grill grates. For medium-rare doneness, grill for 3 to 4 minutes per side. For medium doneness, grill for 4 to 5 minutes per side. Adjust grilling time based on the thickness of your chops and your desired level of doneness. Use a meat thermometer to check internal temperature if desired (130-135°F for medium-rare, 135-140°F for medium).
⏱️ 10 min•🌡️ 475 - 5
Rest and serve: Once cooked to your preference, transfer the grilled lamb chops to a clean cutting board or platter. Tent loosely with aluminum foil and let them rest for 5 to 10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in more tender and juicy chops. Garnish with fresh chopped parsley before serving.
⏱️ 10 min