Grilled Lamb Chops with Herb Salad
These tender and juicy grilled lamb chops are marinated in garlic, cumin, lemon zest, and olive oil then served with a bright and refreshing salad made with fresh herbs, red onion, and lemon juice.
- 12 lamb chops (about 3 lb.)
- 1/4 c olive oil
- 1 tbsp ground cumin
- 3 large cloves of garlic
- 2 lemons
- 1 c loosely packed parsley leaves
- 1 c loosely packed fresh mint leaves
- 1 c loosely packed cilantro leaves and stems
- 1 small red onion thinly sliced
- salt and pepper
In a large bowl mix together the marinade; olive oil, cumin, zest from one lemon, and grated garlic.
Season both sides of lamb chops generously with salt and pepper then toss them with the marinade. Cover and chill in the refrigerator for at least one hour or overnight.
Prepare a grill for medium-high heat. Grill the lamb chops to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
Meanwhile, in a medium bowl, toss the sliced red onion, herbs, and juice from 1/2 a lemon with a pinch of salt and a few glugs of olive oil.
Arrange the grilled lamb chops on a platter. Top with herb salad. Serve immediately.
Storing + Reheating Leftovers:
- What is the difference between rib chops and loin chops? Lamb rib chops are more tender, individual servings cut from a rack of lamb with one long rib bone attached. Lamb loin chops look like mini T-bone steaks. They're cut from directly behind the ribs. You can use either rib chops or loin chops for this recipe.
- How far ahead can I marinate the lamb chops? For the best flavor, you want to marinate the lamb chops for at least an hour. They can however marinate longer, up to 24 hours!
- Leftover ribs can be stored in the refrigerator for up to three days. Reheat in a preheated 350F oven for 5-10 minutes.
Calories: 169kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2043IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 3mg