Ingredients
Equipment
Method
- Cut the lamb racks into individual chops by slicing between each rib bone with a sharp knife. You should get about 16 chops total from 2 racks. Arrange in a large bowl.
- Mix minced garlic, chopped rosemary, olive oil, lemon juice, salt, pepper, and smoked paprika in a bowl. Pour over lamb chops and toss until every piece is thoroughly coated. Massage the marinade into the meat.
- Cover and refrigerate for 30 minutes to 4 hours. Remove from fridge 20 minutes before cooking to bring to room temperature.
- For grilling: Preheat grill to 450-500°F. Oil the grates, then grill chops 3-4 minutes per side for medium-rare (125-127°F internal temp) or 4-5 minutes per side for medium (135-137°F).
- For pan-searing: Heat cast-iron skillet over medium-high for 3-4 minutes. Sear chops 3-4 minutes per side, adding butter during the last minute to baste.
- Check internal temperature with an instant-read thermometer. Transfer to a plate, top with butter if grilled, and rest 5 minutes before serving.
Nutrition
Notes
Always cut the rack into individual chops before marinating rather than marinating the whole rack for better flavor penetration on all surfaces. Fresh rosemary gives superior results to dried, but dried works in a pinch at the adjusted quantity. Don't marinate longer than 4 hours or the lemon juice can make the texture mushy. These chops are best served immediately while hot, but leftovers can be refrigerated up to 2 days and gently reheated in a 300°F oven for 5-7 minutes. Avoid microwaving as it toughens the meat.