Name: Grilled Loin or Rib Lamb Chops with Herbs and Garlic
Total time: PLACEHOLDER
Ingredients: 8 loin or rib lamb chops , 1 1/4 to 1 1/2 inches thick; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh parsley; 2 teaspoons sage , thyme, rosemary, and oregano leaves; 3 garlic cloves , minced; 1/4 cup extra-virgin olive oil

Why This Recipe Works

Lamb loin and rib chops are often cut quite thick—about 1 1/2 inches was the thickness we often encountered—so the challenge in developing our grilled lamb chops recipe was to cook them through without overbrowning the exterior. We found that when grilling the chops for our grilled lamb chops recipe, using a two-level fire was best—the chops could be seared on the hotter side of the grill, then moved to the cooler side to cook through. This method also reduced potential flare-ups (which often occur with lamb).

Before You Begin

While loin and rib chops are especially tender cuts of lamb, they tend to dry out if cooked past medium because they have less intramuscular fat than shoulder chips. To make these chops worth their high price, keep an eye on the grill to make sure the meat does not overcook. These chops are smaller than shoulder chops; you will need two for each serving.

Instructions

Combine chopped herbs, garlic, and olive oil in a small bowl. Rub the chops with the herb paste. Marinate for at least 20 minutes or up to 1 day in the refrigerator.

Sprinkle chops with salt and pepper. Grill chops, following the recipe for Charcoal-Grilled or Gas-Grilled Loin or Rib Lamb Chops (see related recipes).