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Garlic and Rosemary Lamb Chops with Red Pepper Garnish

Lamb Chops with Garlic and Rosemary Recipe

These Lamb Chops with Garlic and Rosemary are marinated in a flavorful blend of olive oil, rosemary, and garlic. They are then grilled to perfection. Served with roasted vegetables, they make an easy yet elegant meal for any occasion.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean-Inspired
Calories: 400
Ingredients Method

Ingredients
  

IngredientsFor the Lamb Chops:
  • Lamb Chops: 8 small lamb chops approximately 1½ pounds.
  • Garlic: 4 cloves minced.
  • Fresh Rosemary: 2 tablespoons chopped.
  • Olive Oil: 3 tablespoons.
  • Lemon Juice: 1 tablespoon freshly squeezed.
  • Salt and Black Pepper: To taste.
IngredientsFor the Roasted Vegetables:
  • Vegetables: 2 cups of your choice e.g., carrots, zucchini, bell peppers, or asparagus.
  • Olive Oil: 2 tablespoons.
  • Garlic Powder: ½ teaspoon.
  • Salt and Black Pepper: To taste.

Method
 

Step 1: Prepare the Marinade
  1. Whisk together the black pepper, chopped rosemary, minced garlic, lemon juice, and olive oil.
  2. Put the lamb chops on a plate with small edges or a large zip-top bag. Coat each lamb with the marinade, making sure to coat each chop well.
  3. Cover it and refrigerate for at least 30 minutes to 4 hours. The longer you keep it, the deeper the flavor will become.
Step 2: Roast the Vegetables
  1. Preheat your oven to 425°F, which is equal to 220°.
  2. Toss the vegetables with black pepper, salt, garlic powder, and olive oil.
  3. Spread them evenly on a baking sheet. Line this sheet with parchment paper beforehand.
  4. Bake until tender and slightly caramelized, tossing halfway through. Or you can bake it in the preheated oven for 20–25 minutes.
Step 3: Grill the Lamb Chops
  1. Make sure your grill or grill pan is on medium-high heat.
  2. Take away the lamb chops from the marinade and let any excess drip off.
  3. Grill the chops for 3–4 minutes per side for medium-rare or longer if you prefer them more well-done. The internal temperature for medium-rare should be of135°F (57°C). Use a thermometer to check that.
  4. Before serving, let lamb chops rest for around 5 minutes at least.
4: Serveand Enjoy
  1. Arrange the lamb chops on a platter alongside the roasted vegetables.
  2. Garnish with fresh rosemary or a drizzle of olive oil, if you desire. Serve immediately and enjoy!