Thursday, June 28, 2007

Grilled Lamb Chops Recipe with Garlic, Rosemary, and Thyme


When school got out, I undertook a little project to re-do the recipe index for Kalyn's Kitchen, something I'd been wanting to do for a long time. One thing I changed was to rename the Beef and Pork section to Beef, Pork, and Lamb. I've always loved lamb, and if I'm going to a nice restaurant, it's something I'm likely to order, so it's a bit surprising that this is the first recipe for lamb that I've cooked for the blog. These lamb chops were perfect, with just a hint of the red wine vinegar, rosemary, thyme, and garlic that they're marinated in before cooking. More lamb recipes to come, I promise!

If you're a South Beach dieter, it's important to trim the lamb fairly vigorously to make it a good choice for the diet. Here's how much fat I trimmed from my lamb chops before I marinated them. Lamb is not shown on the list of foods in The South Beach Diet book, but I found lamb recipes in all the South Beach Cookbooks I own, including the brand new South Beach Diet Taste of Summer Cookbook I bought recently.

This post is my submission for Weekend Herb Blogging, which is hosted right here at Kalyn's Kitchen this week. Rosemary is definitely one of my favorite herbs, and it's easy to grow and is a perennial which will come back year after year. It's also easy to freeze fresh rosemary if you grow your own, and the frozen rosemary is much better than dried. Rosemary is one of The World's Healthiest foods, with substances that stimulate the immune system, increase circulation and improve digestion. It's also been shown to reduce asthma attacks and increase concentration. With all the health benefits and great flavor, rosemary is a wonderful herb to have around.


Grilled Lamb Chops with Garlic, Rosemary, and Thyme

(Makes 2 servings, recipe can easily be doubled. Marinade adapted from this recipe from RecipeZaar.)

4 lamb loin chops, about 1 inch thick (you can use thinner ones, but adjust the cooking time)
sea salt to taste to season cooked lamb chops

Marinade:
1/4 cup red wine vinegar
2 T chopped fresh rosemary
1 T chopped fresh thyme
1 tsp. garlic puree or minced fresh garlic
2 T olive oil
fresh ground black pepper to taste

Trim most of the visible fat from lamb chops. Combine marinade ingredients. Place lamb chops inside small ziploc bag, pour marinade in, and marinate 1-4 hours. (I marinated mine about one hour, which was fine.)

Preheat gas or charcoal barbecue grill to high heat. (You can only hold your hand there for 1-2 seconds at that heat.) Grill lamb chops about 5 minutes per side for medium-rare. Cooking time will depend on the thickness of the lamb chops and how hot your grill is, but I cooked mine for ten minutes total cooking time and they were perfectly medium rare, just how I like my lamb. Season with sea salt to taste and serve hot.

If you don't have an outdoor grill, these lamb chops can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results.




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South Beach Suggestions:
Lean lamb chops like this are a perfect choice for any phase of the South Beach Diet. This would taste great with Grilled Asparagus with Parmesan and Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for phase one. For phase two or three, you could switch the cauliflower for something like Georgette's Really Lemony Greek Pilafi.

More Delicious Recipes Using Rosemary:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Rosemary Mustard Grilled Chicken
Mediterranean Beef Stew with Rosemary
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Pan-Roasted Chicken with Mushrooms, Onions, and Rosemary
Rosemary Duck with Apricots from Simply Recipes
Rosemary Polenta Triangles from Gluten-Free By The Bay
Rosemary Focaccia from Love and Cooking
Rosemary and Lemon Cupcakes from Vanilla Garlic
Carmelised Onion and Blue Cheese Pizza from Cook (almost) Anything At Least Once
Rosemary and White Bean Dip from Dani Spies
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31 comments:

Maria said...

I love Rosemary as well! I have this great white bean dip with rosemary...I will have to make it soon! Thanks for the reminder!

Kelly Mahoney said...

The lamb looks fabulous.

East Meets West Kitchen said...

YUM! Lamb with rosemary and thyme sounds like it should be a song...:)

Lydia said...

I love lamb, too, but rarely cook with it at home. Don't know why... when I do, I like to buy a boneless leg of lamb, marinate it in yogurt, lemon and rosemary, and grill it. Thanks for this lovely recipe.

Amy said...

Rosemary pairs so well with lamb. This recipe looks great!

sher said...

I can't imagine better with rosemary than that lamb! They are perfect together (in my opinion, that is). And it certainly does grow easily!

Pille said...

After making - and really enjoying - rosemary & lemon lamb last weekend, this lamb chop dish sounds like the next logical step!! Thanks for the recipe, Kalyn!

katiez said...

Lovely lamb chops!
I grilled some last weekend, too. I actually found a butcher that would cut them an inch (rather then 1/4") thick.
I did mine with mustard and, of course, rosemary. I'm going to try your marinade with the red wine next time, it sounds lighter, more summery...thanks!

Kalyn said...

Maria, the white bean dip with rosemary sounds great.

Kelly, thanks. It was good.

emwk, remember Simon and Gargunkel?

Lydia, your idea sounds great too.

Amy, thanks, and yes, I love rosemary with lamb.

Sher, I agree.

Pille, your rosemary and lemon sound good with lamb too.

Katie, don't think I've had lamb with mustard, but it sounds good.

The TriniGourmet said...

is it really easy to grow? we've been meaning to get a rosemary plant but weren't sure :D that lamb looks awesome, i haven't had lamb in ages! :D

Meeta said...

Tom always told me he never liked lamb, so I believed him and for almost 8 years I never made it. Then we were at friends and we all got into the kitchen and cooked some lovely lamb filets. I was not too sure how Tom would react, but was surprised that he actually loved it!!! Can you believe that?
Now we do have lamb quite often and this recipe with all it's wonderful flavors really fits into our taste buds! Thanks Kalyn!

Jess K said...

have you used black tea lapsang souchung to smoke some ribs?

this is the tea i meant http://www.teacuppa.com/Smoked-Lapsang-Souchong-Tea.asp
my freind tried it and said it was a hit.

Nicole said...

Kalyn,

This lamb sounds really great! I've only recently started eating lamb...I never liked it much before. But I've tried some Indian lamb recipes that have been amazing and I'm now a convert! And I love rosemary and thyme so I'm sure this is wonderful!

Dianne said...

This looks gorgeous! I'll have to try it!

:)

Cath said...

Hello Kalyn

I just wanted to pop in and thank you for your wonderful blog, recipes and writing. I'm a keen cook and not doing the south beach diet, but still find that your recipes excite me to buy ingredients and try something new. My only complaint is that there aren't more updates to satisfy my need to read.

congratulations!

cath

Kalyn said...

Sarina, rosemary is very easy to grow. I bet where you are it would grow to be a large shrub. Here it dies down in the winter, and sometimes doesn't even make it through the winter if it's extra cold, but this year my rosemary did come back, so I was excited.

Meeta, so glad to hear he has been converted! Isn't lamb just wonderful. It's very expensive here, but I decided I will splurge on it once in a while, and at Costco it's more reasonable.

Jess, have not heard of using that type of ribs for smoking, but I will check it out. Sounds interesting.

Nicole, I think a lot of people confuse lamb with mutton, but lamb is wonderful! It's my very favorite red meat.

Cath, thanks. I try to update 6 times a week, unless I am traveling like recently.

Kalyn said...

Oops, Diane didn't mean to skip you. Do let me know if you try it.

Peter M said...

When marinated, lamb is tasty for all and I presume this is locally raised lamb?

Johanna said...

thanks for the information and the great ideas about rosemary - I have just put my rosemary entry into weekend herb blogging so it is on my mind and it is great to learn more about it and possible uses!

Dani Spies said...

I love lamb, but do not make enough at home...you've just inspired me...now I know what I'm making this weekend!!
Thanks!

Kevin said...

I find that I do not have lamb often enough. The pictures look great and the marinade sounds tasty. I will definitely be trying this.

Maria Helene Schlösser said...

Thanks for the great round up. And for the tasty marinade. It´s a must try with me!! :)

Sarah said...

Yum yum yum--I love lamb, and this looks delicious. I'll definitely be making it sometime soon (but under the broiler). Thanks for the recipe--

Genie said...

Kalyn, I definitely need to make this with lamb, but I meant to stop by and tell you that I tried this with eye of round steak, as well, and it worked great -- quite delicious!

Lady Amalthea said...

Kalyn, This was absolutely wonderful. I've never marinated lamb with vinegar, but it's definitely something I'll do again. Thanks for this!

Kalyn said...

Genie (very belatedly!) and Lady A, so glad you liked it!

Terri's Kitchen said...

Very nice. The lamb was really tender. I cooked under the broiler as we don't have a BBQ grill...about 3-4 minutes each side and they came out perfect.

Kalyn said...

Terri, so glad you liked it!

Terry said...

I just tried this recipe tonight and it was amazing. Love, love, loved it. :)

Kalyn said...

Terry, so glad you liked it.

My Jobs said...

Made this last night for me'n Granny. Marinated for 4 hours. Was super megalicous. Thanks!

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