Corsican Grilled Lamb Chops with Rosemary
Savor the essence of the Mediterranean with these succulent Corsican Grilled Lamb Chops, infused with the aromatic presence of fresh rosemary. This dish brings the rustic charm of Corsican cuisine to your table, perfect for a dinner that's both refined and full of flavor.
Equipment
- Grill
- Tongs
- Small bowl
- Shallow dish or resealable plastic bag
Ingredients
- 8 lamb chops about 1-inch thick, approximately 2 lbs or 0.9 kg
- 2 tablespoons olive oil 30 ml
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary leaves finely chopped, 15 g
- 1 lemon zest of
- 1 lemon juice of, approximately 2 tablespoons or 30 ml
- 1 teaspoon sea salt 5 g
- 1/2 teaspoon freshly ground black pepper 2.5 g
Instructions
- In a small bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, sea salt, and black pepper to create the marinade.
- Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the chops, ensuring each chop is well-coated. Cover or seal and refrigerate for at least 2 hours, or overnight for more profound flavor.
- Preheat your grill to medium-high heat. Remove the lamb chops from the marinade, shaking off any excess.
- Place the lamb chops on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use tongs to turn the chops gently.
- Once grilled to perfection, transfer the lamb chops to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is as succulent as the last.
- Garnish with additional fresh rosemary if desired, and serve immediately to enjoy the full spectrum of flavors.
Notes
For best results, allow the lamb to come to room temperature before grilling.
Cooking times may vary depending on the thickness of the chops and the desired level of doneness.
Always use fresh rosemary for the most authentic flavor.
Pair with a side of roasted vegetables or a crisp salad for a complete Mediterranean meal.