Father’s Day is right around the corner and it is a very special day around here: my husband’s 1st Father’s Day! Our little guy will be 9 months old this weekend and we are looking forward to celebrating the day as a family of 3. If my husband had his way, we would grill all year round. Since I do the cooking, he has dish duty and as we all know grilling means less mess!
Lamb and rosemary are a classic combination. This recipe is very simple but full of flavor. Grilling Tip: Whenever you are grilling meat, let it come to room temperature before putting it on the hot grill. If you place cold meat directly from the refrigerator on to a scorching hot grill the meat will shrink.
‘Nuff said. Happy Father’s Day everyone!
Your fork is waiting.
- 8 lamb loin chops
- 1 tbs olive oil
- 3 tbs fresh rosemary minced
- 4 cloves garlic minced
- 1 Juice and zest of lemon
- 1 tsp sea salt
- 1 tsp red chili flakes
Place lamb chops in a large glass dish or resealable plastic bag.
Whisk all remaining ingredients together and pour over lamb.
Marinate in the refrigerator for 30 minutes or longer. (Overnight works great.)
When grill is ready, cook about for 4 minutes per side, turning once or until you've reached desired doneness.
Good source of iron and vitamin C