Entrees
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Makes 4 to 6 servings
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Makes 4 to 6 servings
Pull out all the stops with this gourmet dish. These lamb chops make a great special-occasion dinner paired with grilled vegetables and potatoes.
Nutritional information per serving (based on 6 servings):Calories 358 (72% from fat)
carb. 1g
pro. 24g
fat 28g
sat. fat 10g
chol. 87mg
sod. 208mg
calc. 18mg
fiber 0g
carb. 1g
pro. 24g
fat 28g
sat. fat 10g
chol. 87mg
sod. 208mg
calc. 18mg
fiber 0g
Ingredients
- 1to 2 garlic cloves, peeled and finely chopped
- 1tablespoon fresh rosemary, chopped
- ¼teaspoon freshly ground black pepper
- ¼cup olive oil
- 1¾to 2 pounds loin lamb chops, approximately 6 chops
- ½teaspoon kosher salt
Preparation
- 1. Combine the garlic, rosemary, black pepper and olive oil in a medium stainless bowl. Place chops in marinade to coat all sides. Scrape out the remaining marinade with a rubber spatula and drizzle over the chops and refrigerate for up to 24 hours.
- 2. One hour before grilling, remove chops from refrigerator so they can come to room temperature.
- 3. Fit the Griddler® Deluxe with the grill plates and preheat both plates to 425°F. Then, set both plates to SEAR. Sprinkle salt on both sides of lamb chops.
- 4. When the unit has preheated, place the lamb chops evenly spaced across the lower plate.
- Using the cover height adjuster, carefully close the upper grill plate so the plate is just touching the top of the chops (this is so the juices are not pressed out of the lamb). Grill for two minutes on SEAR and then about 4 to 6 minutes on 425°F for medium rare.
