A hot grill, three minutes a side, five minutes of rest, and the fat left on.
From the shop
Start with 1 kg of lamb loin chops, which is about 8 chops, two each. Lamb chump chops work too. They are thicker, so give them 2 minutes more a side.
Ask for the chops in the shop’s Honey mint and rosemary marinade when you order and skip step 1. Cook them over medium-high heat so the honey does not burn.
Leave the fat on the chops when you cook them. It keeps the meat moist and adds flavour. Trim it on your plate if you want.
Ingredients
- 1 kg lamb loin chops, about 8
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 sprigs rosemary, leaves chopped
- 1 lemon
- Salt and cracked black pepper
Buy the cuts for this recipe
Lamb Loin Chops$37.99per kilogram
Lamb Chump Chops$36.99per kilogram
Method
- Mix the oil, garlic and rosemary. Rub the mixture over the chops. Season with salt and pepper.
- Heat the barbecue grill to high.
- Hold the chops on their fat edge with tongs for 1 minute to brown the fat.
- Lay the chops flat. Cook them for 3 minutes a side for pink in the middle.
- Rest the chops for 5 minutes. Squeeze the juice of the lemon over them.
Serve it
Serve with a potato salad and a tomato and cucumber salad.