A delightful recipe for succulent grilled lamb chops infused with aromatic herbs and a hint of tangy marinade.
Pierce the lamb chops with a fork to allow the marinade to penetrate.
Piercing the meat helps the flavors of the marinade infuse deeply, enhancing the taste.
In a shallow dish, combine the red wine, Worcestershire sauce, rosemary, garlic, black pepper, and salt.
Mix the marinade ingredients thoroughly to ensure even flavor distribution.
Place the lamb chops in the marinade, ensuring they are fully coated, and let them marinate for 15 minutes at room temperature.
Turning the chops halfway through marinating ensures even flavor absorption.
Preheat the grill to medium heat.
Ensure the grill is clean and well-oiled to prevent sticking.
Remove the lamb chops from the marinade and discard the marinade.
Shake off excess marinade to avoid flare-ups on the grill.
Place the lamb chops on the grill and cook for 4-5 minutes on each side, or until they reach your desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the lamb chops from the grill and let them rest for a few minutes before serving.
Resting the meat allows the juices to redistribute, making the chops more tender.
Serve the lamb chops warm, garnished with fresh rosemary if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
