Grilled Rosemary Lamb Chops

These flavorful grilled lamb chops from Chef Billy Parisi will elevate any spring celebration!

Marinated overnight in an herb and lemon mixture and finished on an indoor grill pan, this meaty meal is delicious on its own or with a light cucumber tomato salad!

Grilled Rosemary Lamb Chops

Serves 3-4

For the Lamb Chops
• 3 garlic cloves, finely minced
• 1 tsp. sugar
• Leaves from 2 rosemary sprigs
• Juice of ½ lemon
• ¼ cup red wine vinegar
• ¾ cup oil
• 1 ½ lbs. lamb rib chops
• Salt and pepper, to taste

For the Cucumber Tomato Salad
• 2 Tbsp. red wine vinegar
• ¼ cup oil
• ½ tsp. sugar
• 1 cucumber, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onions, sliced
• 2 Tbsp. Kalamata olives, sliced
• 2 tsp. parsley, finely minced
• Salt and pepper, to taste

Instructions
1. Prepare the marinade for the lamb. In a bowl, whisk garlic, sugar, rosemary, lemon juice, vinegar, oil, salt and pepper until combined. Set aside.
2. Add the lamb chops to a plastic Ziploc bag and pour the marinade over top. Move the ingredients around to combine.  Refrigerate for at least 6 hours, or overnight.
3. Remove the lamb chops from the marinade and place directly onto a hot grill pan or grill over medium-high heat. Cook for 3 minutes on each side or until the desired internal temperature is achieved.
4. Serve the lamb chops on their own or with a simple side salad.
5. In a medium-size bowl, whisk vinegar, oil and sugar until combined. Fold in the cucumbers, tomatoes, onions, olives, parsley, salt and pepper.
6. Serve.