We finally had some warm spring-like weather fit for grilling this weekend. 72 degrees on Sunday-very welcome after the brutal winter we endured. I had a little venison to grill that my brother-in-law gave us, but I didn’t think it would be enough for dinner. So I decided to pick up some lamb chops. I used a marinade I’ve used on cuts of beef before which works just as well on lamb chops (and venison, too!). The marinade in this recipe is for just a few chops, so if you have more to grill feel free to double the marinade amount.
The grilled lamb chops turned out delicious! Similar to a fine cut of steak, but different enough in flavor to be a nice change of pace. They’re definitely going into my summer grilling rotation. The venison was very good too, but I’ve had grilled venison before, and I knew what to expect. The lamb chops were unexpectedly tasty. I’ve eaten lamb plenty of times in different dishes and cooked various ways, but I don’t know if I’ve grilled lamb chops anytime recently, and these were nice, thick-cut chops, looking like miniature T-bone streaks.
For sides I picked up some asparagus– grilling asparagus directly on the grill is really simple and one of my favorite ways to cook it. I also made a batch of mac and cheese, Clarkston Union style.
Ingredients, lamb chops + marinade:
- 4 lamb chops
- 1/4 cup soy sauce
- 1/2 cup red wine
- 1/4 cup olive oil
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh)
- 4 cloves of garlic finely minced or crushed in a garlic press
- 1 teaspoon black pepper
- 1 lb. asparagus
- 1 tablespoon olive oil
Mix the marinade ingredients and marinade the chops for anywhere from 4 hours to overnight.
Fire up enough charcoal to cover 1/2 the grill (or turn the burners on high on one side of the gas grill, if you must use one). Same grilling method as in my Perfectly Grilled Filet Mignon post: First brown the outside of the chops on both sides by quickly grilling over direct heat, then move to the cooler indirect side of the grill to finish cooking. I also briefly soaked a few apple and hickory chips and threw them on the coals for a smoky flavor.
Coat the asparagus in the olive oil and season with salt and pepper. When you move the chops to the cooler part of the grill, throw the asparagus on the hot side of the grill (perpendicular to the grate, of course!) and make sure you turn the asparagi by rolling them so they grill up quickly on all sides and don’t burn. When the asparagus is done, the chops should be done (I like my lamb chops to be medium-rare, just like my steaks). Enjoy!