Well, I’ve decided to put my Smoked Ribs on hold…the forecast includes rain and the last thing I want to deal with is having my ribs cooked halfway and it starts to rain! So today’s post is of last night’s meal, which I luckily remembered to take pictures of (although I had to use my iPhone because my camera battery was dead!).
This is the first time I’ve grilled lamb chops and they came out great! It also the first time I ever marinated them. Also, I should mention that I don’t eat lamb…I’ve eaten it and I’ll taste it when Hubby has it but there’s something that I just can’t get past when thinking about the poor little baby sheep that I am consuming. It’s totally in my head, I know…because everytime I have eaten it it’s tasted really good. I am a total carnivore and LOVE meat…and I have no problem consuming anything else that was once a cute animal…so I guess it is just one of my many unusual little quirks!
Anyway, I have one “top secret” lamb chop recipe that I typically use to make Hubby his lamb chops. He has labelled them “Restaurant Worthy” and therefore when I do experiment with other lamb chop recipes they don’t live up to the original. Since I am totally in love with my grill I wanted to try something new….I scoured the internet to find something unique, but came up empty so when I was at the farmer’s market and saw all the fresh herbs they had I was inspired to create something on my own.
For this recipe I would definitely recommend only using all fresh ingredients. Do not substitute dried herbs for the fresh and make sure you use real lemons and not bottled lemon juice. Also, make sure to watch your grill closely because the marinade will cause the grill to shoot up flames…which you want because it adds good flavor, but if the fire does not go out it will burn the outside before the inside can get done. If the flames will not die down, simply move the chops to a cooler part of the grill.
I served these with a side of grilled veggies and my grilled twice baked potatoes. These would also taste great with a side of garlic mashed potatoes!
Grilled Lemon Thyme Lamb Chops
4-6 lamb chops
1/4 cup olive oil
1 lemon, cut in half
3 cloves garlic
1/2 tsp. salt
1/4 tsp. fresh ground pepper
3-4 sprigs of thyme
- In a blender or food processor add the olive oil, garlic cloves, thyme leaves, salt and pepper, and juice of half of the lemon.
- Blend/process until well combined.
- Add chops and marinade to a ziploc bag and allow to marinate in refrigerator for 1 1/2 to 2 hours. Remove chops from refrigerator about 10-15 minutes before grilling.
- Lightly oil grill grate and preheat for about 5 minutes to medium heat (around 400 degrees).
- Grill chops for 5-6 minutes per side. (More or less time depending on preference of rare or medium chops)
- Before serving, sprinkle chops with remaining juice from other half of lemon, if desired. Allow chops to rest for 5-10 minutes after removing from grill.