Name: Grilled Garlic and Rosemary Lamb Loin Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 0.5 cup olive oil; 0.25 cup red wine vinegar; 2.5 tablespoons minced fresh rosemary; 0.75 medium lemon, juiced; 6 cloves garlic, minced; 0.75 teaspoon Dijon mustard; salt to taste; 4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Ingredients

0.5 cup olive oil
0.25 cup red wine vinegar
2.5 tablespoons minced fresh rosemary
0.75 medium lemon, juiced
6 cloves garlic, minced
0.75 teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Instructions

Step 1

Whisk oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate, refrigerated, for 2 to 4 hours, or overnight.
Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3

Remove chops from marinade and shake off excess. Discard remaining marinade.
Step 4

Grill chops until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 5 to 7 minutes per side.

Enjoy your meal!