Fire grilled lamb chops. Puree four cloves of garlic with 2 tablespoons fresh rosemary, quarter cup olive oil and 1 tsp kosher salt. put 16 rib lamb chops in ziplock bag, add the puree, seal after squeezing out the air, then massage until the marinade is spread throughout. Refrigerate for 14 hours. Cook as shown in the following photo:
14 hours? So, to eat at 6:00 p.m., you prepare it by 4:00 a.m.?
I throw together some red wine vinegar, balsamic vinegar, minced garlic, garlic powder, pepper, olive oil, rosemary, salt, and marinate lamb chops (usually Costco) in a bag for just a couple hours–similar to your recipe.
No. To eat at 11:00 am as a tailgate appetizer, put in at 9 pm. You want to go for 24 hours? That also works.
Looks great Jay. Those are perfect for tailgating with thier own “handle”.
We use PORN for steak and PRON for lamb? 
Looks and sounds great. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Do exactly the same as jay. Ez peezy. Sometimes I toss in red wine as well. Or fish sauce. All works well. Wish my wife ate lamb cause I’d make it at home all the time
We always use a bunch of plain yogurt added to the other standard ingredients for lamb marinade. It really does seem to tenderize and mellow the meat. That’s not as important with good chops, but it works great with leg of lamb, in fact we did it last night.
That’s basically the Giada De Laurentis method that I use, but you don’t need to marinate so long if you don’t want to.
Full confession…I cook my lamb chops to medium. Just not a fan of rare lamb.
When I marinate a boneless whole leg of lamb, I use plain yogurt as a major participant along with lots of garlic. However, I decided that the lamb chops were too thin and they would work better without the yogurt. I had 16 chops total. If I had thought of it, I would have put yogurt in one ziplock and olive oil in the other.
I like to add Dijon to the same marinade, that is, when I’m out of Pommerey Green Peppercorn mustard.