These juicy and smokey lamb chops are marinated in a simple 6-ingredient marinade oozing with rosemary, garlic, and herby flavours with a little kick in between. This recipe is easy, fancy, and finger-licking good! It’s a must-have for your spring and summer BBQ meals.
Serves 4
Ingredients
- 8 lamb loin chops (1kg)
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh rosemary (for max flavour)
- 2 cloves garlic, minced/chopped
- 1 teaspoon ground rock salt
- ¼ teaspoon white pepper
- ¼ teaspoon paprika
Preparation
(From a few hours to the day before)
Marinade
- In a small bowl, combine the olive oil, fresh rosemary, garlic, rock salt, paprika and pepper. Spoon the mixture over the lamb chops, and place in the fridge.
- While marinating, turn occasionally to ensure good coverage is achieved.
Cooking
- Prior to cooking remove the chops from the fridge and allow them to come to room temperature. (30 mins), poor any remaining marinade into a bowl to baste chops during cooking.
- Pre-heat your BBQ to a medium-high temperature. (200°c-250°c).
- Place chops on the BBQ, avoiding flare ups where possible.
- Cook the chops for 2-3 minutes a side, or until they are cooked to your liking. Use a meat thermometer to check the temperature. (see the cooking guide below).
- Be sure to flip, rotate and baste the chops with the remaining marinade.
- Remove from the BBQ when you’re satisfied with the level of doneness and rest the chops for 5mins before serving.
- Serve with your favourite BBQ sides and salads.
Cooking guide (Internal meat temperatures)
Rare: 49°C, chops are soft and deep pink with a slightly mushy texture.
Medium rare: 52°C, chops are juicy and tender with a warm pink colour.
Medium: 54°C, chops are moist but not as juicy as medium rare, with a light pink colour.
Medium well: 70–75°C, chops are moist but verging on dry, with a barely pink colour turning to grey.
Well done: 63°C and higher, chops are very firm with no sign of juices
Note
This recipe can be applied to lamb leg steaks, lamb shoulder or lamb leg chops too. However, cooking times vary and are generally longer for these cuts of meat.
