I am so excited to be posting my first recipe on our new blog. The recipe today features fresh herbs from my backyard garden, garlic, which I don’t know what I would do without, and some thick loin lamb chops, a nice change-up from regular meals of beef and chicken. And with springtime upon us what better way to fix a healthy dinner than on the grill. Hope you enjoy!
Grilled Rosemary and Basil Lamb Chops
- 1/8 cup olive oil
- 2 Tablespoons fresh basil, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 garlic clove, minced
- ½ lemon, zested
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 loin lamb chops
Preheat outdoor grill.
In a small bowl, mix everything but the lamb chops. Stir to combine. Pat the basil mixture into both sides of the lamb chops and place in re-sealable zippered storage bag (aka Ziploc Bag). Marinate in refrigerator for at least 30 minutes. Remove the lamb chops from bag and place directly on preheated grill and cook for 15-20 minutes, turning halfway through. Chops will be between medium rare and medium depending on cooking time.