If lamb wasn't so expensive I'd probably make it once a week. Shoulder lamb chops are my preference over lamb chops because they are larger (more meat) and less expensive. When I make them I'm usually feeding 3-4 grown men with big appetites.
Marinating the chops for a few hours before broiling or grilling them not only packs a powerful flavor but tenderizes them as well.
Lamb has been one of my favorite meats since I was a child. I find most people either like lamb or they don't. There doesn't seem to be too many people that say, I can take them or leave them.
I use a lot of garlic in this recipe due to the fact that I'm a garlic lover. If you're not, I suggest cutting back on the amount that you use in the following recipe.
Since discovering how much I enjoy rosemary with chicken I thought that I'd use it in this recipe. No one was disappointed in dinner.
My Dad's favorite meal was lamb chops and we would always have lamb on Father's Day.
- Prep time: 15 min.
- Cook time: 2 hours 30 min.
- Ready in: 2 hours 45 min.
- Yields: 4 people 2 chops each
- 1/4 cup plus 1 TBS of extra virgin olive oil
- 20 cranks of fresh ground pepper
- 5 large garlic cloves pressed
- 1 TBS of dried rosemary or 1 1/2 TBS of fresh cut into 1/2 - 1" pieces
- 8 lamb shoulder chops
- In a small bowl combine the extra virgin olive oil, and fresh ground pepper.
- Cut your garlic cloves into several pieces and press into the bowl.
- Add the rosemary, and whisk everything together really well.
- Place the lamb into a marinating dish and add the marinade onto each chop.
- With the back of a spoon rub the marinade into the chops.
- Cover and refrigerate until ready to broil.
- Preheat your oven on broil and place the oven rack on the second rung from the top.
- Place the chops on a broiler pan and pop into the oven.
- Cook until the chops are either rare with an internal temperature of 135 degrees, medium 140 - 150, or well done at 165.
- Remove from the oven, serve and ENJOY.