• Two Racks of French Boned Lamb Chops – Cut into individual chops (approx. 16 bones)
  • 12oz of Lemon Infused Olive Oil – Available at Old World Olive Company
  • 2 Cloves of Garlic – crushed (can use 2 teaspoons of minced garlic as well)
  • 4 sprigs of Fresh Rosemary finely hopped
  • 6 Bay Leaves- finely chopped
  • 4 sprigs of Fresh Thyme
  • 1 tablespoon of Cracked Pepper
  • One Gallon Zip Lock Bag
  • Baking Rack and Baking Sheet plan

 Recipe and Technique:

  1. Cut the Lamb Chops into individual chops
  2. For the Marinade – Combine the Olive Oil, Garlic, Rosemary, Bay Leaves, Thyme and Cracked Pepper –  Mix together and let stand for 15 minutes to allow flavors to mesh
  3. Place Lamb chops in the Zip Lock Bag
  4. Pour Marinade into the bag over the chops.
  5. Seal the bag – removing as much air as possible.
  6. Massage the plastic bag gently to make sure all the chops are covered with the marinade  – be aware that the bone ends may be sharp – do not puncture the bag.
  7. Place marinating chops flat on the shelf in refrigerator for 12- 24 hours – turning once or twice during that time to make sure all chops are covered
  8. ½ hour before you are ready to cook the chops, Remove Chops from refrigerator and from the marinade.   Set them on a baking rack(which is on the baking sheet) to drip dry and come to room temperature
  9. Light your grill and set it on high heat
  10. Grill  the Lamb Chops 1-2 minutes on each side to arrive at  a medium rare to medium doneness (125 degrees on your digital thermometer)
  11. Remove from heat and place the on a platter to be served
  12. Crack a small amount of Sea Salt on one side of the Chops on the platter.


Beer & BBQ