Ingredients
8 lamb chops, trimmed
2 tablespoons olive oil
2 tablespoons fresh rosemary, finely chopped
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
Optional: 1 teaspoon ground cumin (omit for Passover if desired)
Instructions
1. Pat the lamb chops dry and place them in a shallow dish.
2. In a small bowl, combine the olive oil, rosemary, garlic, lemon zest, and lemon juice. Add salt, pepper, and cumin if using.
3. Pour the marinade over the lamb chops, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat. Remove the lamb chops from the marinade and let them come to room temperature.
5. Grill the lamb chops for 3–4 minutes per side for medium-rare, or longer depending on your preferred doneness.
6. Rest the lamb chops for a few minutes before serving.
Serving Suggestions
Serve your grilled lamb chops with a medley of seasonal grilled vegetables, such as asparagus, zucchini, or bell peppers. For Passover, pair with classic sides like roasted potatoes and fresh herbs. For Easter, consider adding a mint sauce or a lemony yogurt dip for a refreshing touch.
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