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Lemon Rosemary Lamb Chops
  • 4 Lamb shoulder chops
  • 1 tsp fresh lemon zest
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 garlic clove, minced
  • Salt and Pepper to taste
Trim chops of any excess fat and then score the fat on the edges of the chops. Arrange the chops in a shallow glass baking dish just big enough to hold the chops in a single layer. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over the chops, turning the chops once to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Remove dish from refrigerator 30 minutes to 1 hour prior to grilling. Remove the chops from the dish and reserve the marinade. Sprinkle chops with salt and pepper. Oil the grill and grill chops over medium-hot to hot coals. After turning, brush the chops with the reserved marinade. Grill to medium-rare to medium. Plate and serve immediately.
Provided by:
Bill Spencer, Yuma Citrus Grower

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