Grilled lamb chops infused with rosemary garlic flavours! The marinade is made with red wine vinegar which pairs well with lamb because it cuts through the richness of the strong lamb flavour, and it tenderises economical cuts of lamb. Make this with any quick-cook cut of lamb, chops or steaks.
Fire up the BBQ or cook this on your stove!
Lamb is unofficially and affectionately the national protein of Australia. Roast Lamb with Gravy and Crunchy Roast Potatoes is about as classic as you can get for Aussie Sunday gatherings. And when summer arrives, we fire up our barbies and on go the sausages and chops.
And while there is absolutely nothing wrong with simply seasoning the lamb with salt and pepper, isn’t it nice to make a little extra effort sometimes and do something different? Especially if you’re using a better value cut of lamb like Lamb Loin Chops. As opposed to Lamb Cutlets (I think they are called Lamb Rib Chops in the States) which are a prized cut that us Aussie pay top dollar for.
When using a good value cut of lamb chops/steak, marinating is extra fantastic because it tenderises the meat, infuses with flavour and the red wine vinegar I use in my marinade really compliments that rich lamb-y flavour as well as cutting through fat (good value lamb chops here in Australia tend to come with a decent amount of fat around the edges).
Lamb and rosemary go together like tomato and basil. It just works. And of course, garlic goes with everything. So the flavour combination going on in this is very classic.
You can see how juicy the lamb is in the photo above. I didn’t even make a jus with the remaining marinade, it is just how the lamb comes out. The marinade makes the lamb chops extra juicy, some of which seeps while the lamb is resting.
Hands up how many people grew up with the classic Meat-And-Three-Veg dinners? When I was growing up, it was about as far from that as you can be. In summer, we grilled Yakitori and Tsukune (Chicken Meatballs – so good!), seafood like Miso Marinated Salmon and Saikyo Miso Marinated Fish, and had ice cold soba with tempura. (PS Some of those recipes go through to my mother’s Japanese food blog 🤗)
So for me, when I slept over at friends’ houses and was served up chops, mash and peas for dinner, it was an eye opener, a treat.
My, isn’t it good that I’m now all grown up and I can make this for myself anytime? 😉 – Nagi x
PS Though no peas. What food blogger doesn’t have peas in the freezer at all times? 🙄
PPS This marinade works equally well with larger cuts of quick-cooking lamb, like butterflied leg or shoulder. I haven’t tried it myself for long slow roasts because I don’t think slow roasted lamb needs to be marinated, they get the benefit of the long cook time.
- 600 - 800g/1.2 - 1.6lb lamb chops (4 - 8, depending on size)
- Oil, for cooking, if required
- 3 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 tsp finely chopped fresh rosemary (or 1½ tsp dried rosemary)
- ½ tsp dried thyme
- ¾ - 1 tsp sea salt
- Black pepper
- Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
- Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat ½ tbsp oil in skillet on stove on medium high).
- Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
- Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
- Serve with sides of choice!
2. To freeze, as soon as the lamb is placed in the marinade, seal ziplock bags and place in the freezer. Then defrost overnight in the fridge. The lamb will marinate while it is defrosting.
3. Nutrition per serving, assuming 150g/5oz lamb chops. This conservatively takes into account that half the oil and salt in the marinade is discarded.
Grilled Lamb Chops nutrition per serving.
LIFE OF DOZER
Dolphin spotting!! (His big head is in the way so you can’t see them).