A homemade lemon rosemary sea salt blend adds a pop of taste to Michael's tender, juicy grilled lamb chops!
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Grilled Lamb Chops with Rosemary Salt
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 25 minutes (includes marinating time).
Active: 20 minutes.
Yield: 4 portions.

Ingredients.

2 tablespoons fresh oregano leaves.
3 cloves garlic, minced.
Enthusiasm of 2 lemons.
Juice of 1 lemon.
Olive oil.
8 frenched lamb loin chops (about 2 pounds).
Kosher salt and freshly split black pepper.
1/4 cup flaky sea salt.
1 tablespoon finely sliced rosemary.

Directions.

Mix together the oregano, garlic, lemon passion from 1 lemon, lemon juice and 1/4 cup olive oil. Spray the lamb chops with kosher salt and pepper and contribute to the marinade, completely coating. Enable to marinade in the fridge for 1 hour, and up to 6 hours.

Establish your grill for indirect heat. If using a charcoal grill, build the coals on one side just. If utilizing a gas grill, heat one side only.

In the meantime, blend the flaky sea salt, rosemary and staying lemon passion. Work the mixture with your fingers, launching the oils from the zest and rosemary. Get rid of the lamb chops from the marinade and put on the direct heat side of the grill. Char on both sides and cook to an internal temperature level of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops end up being too charred, however the internal temperature is still low, move them to the indirect heat side of the grill to complete cooking.

Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt prior to serving.

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Michael Symon's Grilled Lamb Chops with Rosemary Salt|Symon Supper's Cooking Out|Food Network.