Monday, December 20, 2010
Grilled Lamb Chops with Garlic Rosemary and Thyme ~ Hot Off the Charcoal!
In keeping with my promise to make my posts quick and to the point this week...here we have Grilled Lamb Chops. Yes they're a bit of a splurge, but I simply can not resist making them during the Holiday Season!
Below, the Lamb Chops are marinating in a homemade paste of Olive Oil, Garlic, Rosemary, Thyme and Sea Salt. We prefer our lamb very flavorful and cooked over a scorching hot charcoal grill! (Marinating time varies, here 2 hrs.)
Husband cutting the Lamb Chops after he cooked them over direct high heat on the charcoal grill (2-3 minutes per side) and let them rest a few minutes to retain their juices...
After we cut the Lamb Chops, we felt the fat hadn't rendered down enough (notice the white in the photo) so we placed the chops back on the grill for just a few seconds longer! (To some, these may look perfect as I know many people prefer their lamb very rare.)
Here the Lamb Chops are off the grill the second time. When we bit into the chops, they were filled with beautiful herbaceous flavor and medium rare in the center! For us...PERFECT!
We enjoyed the Lamb Chops over top piping hot Parmesan Polenta - that one of these days I promise I will photograph and post! It's just that once the polenta is finished ~ all creamy, warm and delicious ~ the camera seems down right frivolous!
I hope if anything this post serves as inspiration! Enjoy!