Several of my Easter lunch guests ask me for my Grilled Rosemary Lamb Chop recipe. I thought some of you might also enjoy this traditional Easter favorite from Chestnut Cottage!
I like to buy the Australian racks of lamb from The Fresh Market. They normally are an eight rib racks and are already frenched. I cut between the ribs and marinate in a recipe that has long been tucked away in one of Mother’s old Betty Crocker cookbooks. I have taken some “creative liberties” with the old recipe and this is my “specialty of the house” marinate. Of course I have to double or triple the recipe when I have a large group!
Mix all of the above ingredients in a large plastic bag , close , and shake well. Place the lamb chops in the plastic bag and refrigerate. I take the chops out of the refrigerator about 2 hours before cooking and allow to come to room temperature. Preheat a grill to medium-high heat and place the lamb chops on the grill. Grill, turning once during the cooking process, about 2- 3 minutes per side for medium rare. I serve with a nice mint jelly (and no…I do not make the mint jelly myself!!).
These little chops are very yummy and a delight not only for Easter lunch but are a wonderful addition to most any menu!