Rosemary & Garlic Grilled Birmingham Lamb Loin Chops

I made this lamb in a hotel room in Birmingham, Alabama.  The lamb was purchased at Fresh Market and was from a local farmer.  It was AMAZING.  As I type this it’s 8:00 in the morning and I’m wishing I had another plate of it.

Lamb Loin Chops – 2 per person
extra virgin olive oil – less than 1 TBS
1 clove of garlic per 2 chops
1 sprig of rosemary per 2 chops
Kosher or sea salt to taste
fresh ground pepper to taste

sharp knife/cutting board
grill or skillet

Lightly spray or using your finger, wipe, olive oil on the chops.  I used an olive oil spray, but it was pure olive oil and non-aerosol.  At home, I have a pump that I put pure olive oil into to spray food.  I wouldn’t recommend using the packaged aerosol cans, just because I think the taste would be sacrificed.

Chop the garlic.  Rub onto the lamb.

Chop the rosemary.  Rub onto the lamb.

Salt and pepper to taste.

Cover and let sit (refrigerated) for several hours.

Cook on a hot grill or a hot skillet for about 10 minutes per side.  We like our lamb medium to medium-rare.  If you want it done a little more, cook it to your taste.

2 chops per person

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Low in sodium Very low in sugar High in niacin High in phosphorus Very high in selenium Very high in vitamin B12 High in zinc
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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