Garlic Balsamic Grilled Lamb Chops

Garlic Balsamic Grilled Lamb Chops

With the grilling season starting up again, I thought I'd share one of my favorite simple marinades that pairs perfectly with beautiful, juicy grilled lamb chops. My family is slowly coming around to eating more lamb, which is one of my absolute favorite things to grill. This simple marinade is one of the reasons we are enjoying more lamb nowadays. A couple of hours marinading is enough to infuse great flavor into these chops.

It also works very well with boneless leg of lamb, which I marinate for a a few hours before tying the lamb back into shape with butcher string before open roasting it in the oven. I sometimes add rosemary to the marinade when cooking it this way: it's a really delicious way to enjoy roast lamb.

I've served the chops here with some family favorite Lemon Herb Roast Potatoes and Lemon Mint Tzatziki. We also had a small Greek salad on the side to complete an exceptionally delicious meal.

Garlic Balsamic Lamb Chops

Recipe by Barry C. Parsons

Garlic Balsamic Lamb Chops - a very simple marinade that pairs very well with the flavor of grilled lamb. Serve with Lemon Herb Roast Potatoes, Lemon Mint Tzatziki and a Greek side salad for an exceptionally delicious meal.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 2 hours including marinating time
Yield: Serves 4 

Ingredients

• 2 pounds lamb chops
• 2 tbsp olive oil
• 4 cloves minced garlic
• 2 tsp smoked paprika
• 2 tsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry thyme
• 4 tbsp balsamic vinegar balsamic vinegar

Cooking Directions

1. Whisk all of the marinade ingredients together.
2. Pour over the lamb chops in a large Ziploc bag.
3. Marinate in the fridge for a couple of hours.
4. Take the chops out of the fridge for a half hour or so before grilling to bring them closer to room temperature. This will make it easier to cook to the proper internal temperature without over cooking the outside of the meat.
5. Grill over medium high heat or under the broiler. I use a meat thermometer to test the internal temperature of the chops, taking them to 145 degrees F for medium rare. Well done is 170 degrees F, so don't ever go over that internal temperature.
6. Let the chops rest under a loose tent of aluminum foil for 5 minutes before serving. 

Garlic Balsamic Grilled Lamb Chops