Name: Grilled Lamb Chops with Rosemary Salt
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons fresh oregano leaves; 3 cloves garlic, minced; Zest of 2 lemons; Juice of 1 lemon; Olive oil; 8 frenched lamb loin chops (about 2 pounds); Kosher salt and freshly cracked black pepper; 1/4 cup flaky sea salt; 1 tablespoon finely chopped rosemary

Directions

Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Grilled Lamb Chops with Rosemary Salt

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