OK, so I have come to grips with this. They say admitting you have a problem is the hardest part. I tried to hide it from my family and friends, but I don’t think I can keep living a lie. I have a problem. I am woefully and hopelessly addicted. There is nothing I can do. I’m ready to come clean.

I have a lamb problem….

I will be doing lamb again tonight. Not the french cut rib racks this time. This time I’m doing some nice meaty lamb chops. I got a great package of eight fat lamb chops that I split into two sets of four. One set I will do tonight, the other I put in the freezer. I applied the same marinade to both.

First let’s get a look at these bad boys. As usual, the celly is there for reference:

I used the same pesto I used the last time I did the rib racks but with a little twist this time:

And that twist is rosemary:

Rosemary is the perfect herb for lamb. It’s like pastrami and rye. Beer and wings. Prime rib and horsey sauce. The flavors just pair perfectly together.

A little about rosemary. I grow a rosemary plant year round. Outside in the warm months, inside in front of a window in the cold months. Rosemary is extremely drought tolerant and likes rocky soil so no fertilizer is recommended. What does all that mean? It means if you water this thing, maybe once a month you can have fresh rosemary all year long.

One thing with rosemary grown at home as opposed to what you buy at the store is that you may get some woody branches. The stuff in the store is all new growth and can just be rough chopped stems and all. You have to be a little more careful with the stuff you grow at home. Here is a sprig of new growth:

And here is a sprig of woody growth:

Peal the leaves off both and here is that the stems look like:

The top one will be noticeably hard even after cooking it if it were diced up and added to the marinade. The bottom one would be fine if it were chopped and added to a marinade and cooked.

So I stripped the leaves off the woody branches and had a nice pile of rosemary:

A few seconds with a santoku and my rosemary is now just beyond a rough chop and ready for the marinade:

I basically split the chopped rosemary into four amounts. Two amounts were larger than the other two. The two larger amounts went into the bag with the chops I will grill the next day. And the other two amounts go into the bag going into the freezer. Why two amounts each? One for each side of the chops in the bag. Why two different size amounts? The ones going into the freezer will incur more rosemary flavor due to a longer time in the marinade than the ones being cooked 24 hours later.

Here we have the two bags. One destined for my grill in 24 hours or so and one heading to the bitter chill of my freezer:

After 24 hours in the marinade, I pulled the chops and put them on a plate to let them come up to room temp:

Evidently when I used this pesto with the rib rack I removed a lot of it before putting it on the grill. For these I just threw some coarse salt on each side and threw them on the heat. Pesto has a lot of oil in it and is really flammable. I wasn’t looking for a really intense sear like I do with steaks. The chops may be big in terms of lamb chops but much smaller than a steak and searing them that much would make it hard to keep them medium rare.

I seared them on each side for only about 2.5 minutes and then pulled them to the side to bake for another 3 minutes.  After that, I removed them from the heat and let them rest so the juices, excited from the heat, could calm down and redistribute throughout the meat.

And here we have the money shot. Not as rare as I normally cook them but they were still really juicy and delicious:

Things I would do to improve these lamb chops – Remove a lot of the marinade before throwing them on the grill.

One more thing about lamb. Rib racks win hands down over lamb chops. The meat is more flavorful and, this may seem to be a non issue to some, but to get all the meat off the chops requires a lot of work. The meat that is up against the middle bone at the top of the chop (where the bone forms a T) can really only be removed with your fingers if you want to get all of it. In the end it is a huge mess. Sure, I used my fingers when eating the rib racks, but I never touched the meat, just that beautifully designed bone handle!!

As usual, if you have any questions about this recipe, please email me or simply leave a comment below.

Click here for other lamb dishes. Maybe pick a more recent recipe with decent lighting and no flip phone used to reference!

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Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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