Rosemary, garlic and lemon marinated lamb chops
Nadia Lim's rosemary, garlic and lemon marinated lamb chops are so delicious, especially when served with grilled lemon halves and a generous lashing of homemade hummus.
- 10 mins preparation plus marinating time
- 10 mins cooking
- Serves 4
Print
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Ingredients
- 3 cloves garlic, finely chopped
- zest and juice 1 lemon
- 2 tbsp finely chopped rosemary leaves
- 3 tbsp olive oil
- 800 g lamb chops (leg or shoulder chops, or cutlets)
To serve
- 1 lemon, halved
- homemade or store-bought hummus*
Method
- 1In a large dish, make marinade by mixing together garlic, lemon zest and juice, rosemary and olive oil. Pat lamb chops dry and add to dish. Spread and massage marinade all over lamb chops on both sides. Cover with cling film and place in the fridge to marinate for at least a few hours (or overnight).
- 2When ready to cook, bring the marinated lamb to room temperature (about 30 minutes). Heat barbecue to high. Grill chops for about 4 minutes on each side for medium; grill lemon halves, cut side down, at same time. Cover lamb loosely with foil and rest for a few minutes before serving.
- 3Serve lamb chops with hummus on the side and grilled lemon halves to squeeze over just before eating.
Notes
*Check label if eating gluten free
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