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Rosemary Garlic Lamb Chops with Lemon Sauce

Afraid to try  to grill Lamb chops?

Well don’t, just follow these easy steps and you will be on your way to serving the best grilled lamb chops in your neighborhood!  You do not want to buy previously frozen, and New Zealand lamb chops i have always felt were the best buy, decent price is roughly 8.99 a lb. They are sold as a rack, depending on your butcher he may be able to cut into single or double chops. Also most rack of lamb I’ve found  the bone is partly french-ed   


16 lamb chops double cut to 8 lamb chops (about ¾ inch thick)
4 Sprigs fresh rosemary, finely minced
1 cup of lamb stock (made from bones cut from original rack) or you can use a low sodium chicken stock.
2 tsp cornstarch
2 tsp lemon zest
3 Tbsp lemon juice
3 tsp Dijon mustard
3 garlic cloves minced
3 Tbsp olive oil
Salt and pepper to taste

For the marinade

Blend together olive oil, garlic cloves, salt, pepper, and 1 tsp of lemon zest. Using a zip lock bag place lamb chops and marinade, in bag add fresh cleaned rosemary sprigs. Mix thoroughly before sealing Refrigerate overnight or a least 8 hours.

Drizzle with olive oil, then add minced garlic and fresh minced rosemary

Drizzle with olive oil, then add minced garlic and fresh minced rosemary










Pre heat broiler or indoor grill pan

Pre heat broiler or a lightly oiled grill to medium heat. Grill lamb for 5-10 minutes. If you want your lamb rare then 2-3 minutes a side. For medium rare 5 minutes a side. Lamb chops you never want to over cook as it can become very tough. Turn lamb over half way through grilling. Allow lamb to rest for five minutes.


Easy lemon sauce








For the lemon sauce

Stir the lamb/chicken stock and cornstarch in a 1 quart saucepan until the mixture is smooth. Stir in lemon zest, lemon juice, and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve over lamb







About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. The best lamb chops ever.jalal



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