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Recipe from Weber's Real Grilling™ by Jamie Purviance

Rosemary Lamb Chops with Grill-Roasted Potatoes

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    23 to 28 mins

People
Serves 4
Prep Time
20 mins
Grilling Time
23 to 28 mins

the Ingredients

20151023095404 Row Redmeat 17

Seasoning

  • 3 garlic cloves
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • ¾ teaspoon freshly ground black pepper
 
  • 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 2 pounds / 910 grams new potatoes, each about 1½ inches in diameter, quartered

Instructions

  • 01 Roughly chop the garlic and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
  • 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 03 Brush the lamb chops on both sides with oil. Spread half of the seasoning mixture on both sides of the chops. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  • 04 Put the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add the remaining half of the seasoning mixture. Stir the potatoes to coat them evenly.
  • 05 Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed, until tender, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and keep warm while you grill the lamb.
  • 06 Grill the lamb chops over direct medium heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.
Ingredients
Instructions

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