Perfect Barbecued Lamb Chops
Juicy, tender, and infused with bold Mediterranean flavors, these Perfect Barbecued Lamb Chops are a must-try for any grilling enthusiast. Marinated in a fragrant blend of olive oil, minced garlic, fresh rosemary, thyme, lemon juice, and warming spices like paprika and cumin, these lamb chops are packed with flavor in every bite. The marinade works its magic best with a few hours in the fridge, ensuring succulent, melt-in-your-mouth results. Grilled over medium-high heat to achieve a perfect char while locking in their natural juices, these chops are an ideal centerpiece for an al fresco dinner or a summer barbecue. Serve them alongside a crisp salad, grilled vegetables, or buttery roasted potatoes for a meal that’s sure to impress. Ready in just 25 minutes of hands-on prep and cook time, this lamb recipe strikes the perfect balance between elegance and ease.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 4 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons lemon juice
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
Instructions
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, lemon juice, paprika, cumin, salt, and black pepper to create the marinade.
Place the lamb chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for the best flavor.
Preheat your barbecue or grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the lamb chops from the marinade and let any excess drip off. Pat the chops dry lightly with paper towels.
Place the lamb chops on the preheated grill. Cook for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness. Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare, 160°F for medium, or 170°F for well done.
Once cooked, transfer the lamb chops to a plate. Cover loosely with aluminum foil and let them rest for 5 minutes to retain their juices.
Serve immediately with your favorite side dishes, such as grilled vegetables, a fresh salad, or roasted potatoes.
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.6 g | 439% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3342 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
