Grilled Lamb Chops with Rosemary and Garlic

So, you want to grill some amazing lamb chops? I've got you covered. Can you even imagine the smell of sizzling lamb and rosemary wafting through the air? It's like a taste of heaven. I still remember the first time I had grilled lamb chops - it was at a family barbecue, and my uncle, who's an amazing cook, had spent all morning preparing the marinade. The result was truly unforgettable.

Yield: Serves 4

Ingredients:

3/4C (177ml) Balsamic Vinegar

6Tblsp (89ml) Olive Oil

3Tblsp (44ml) Fresh Lemon Juice

3Tblsp (21g) Fresh Minced Rosemary (1T/7g dried if you must)

6 Cloves Minced Garlic

1Tsp (2g) Ground Black Pepper

12ea. 1" (2.54cm) thick Loin Lamb Chops (fat trimmed)

(optional) Mesquite Wood Chips soaked one hour (Grape Wood Chips are good, too)

Procedure:

In a small bowl, mix vinegar, olive oil, lemon juice, rosemary, garlic and black pepper. As you're mixing, can you smell the aroma of the rosemary and garlic coming together? It's pretty incredible. I like to think about all the possible occasions I could serve these lamb chops - like a summer dinner party, or a cozy night in with friends.

Place lamb chops in a single layer in a glass dish.

Pour marinade over meat, cover with foil and refrigerate for 4 hours, turning chops occasionally. This longer marinating time really gets that flavor into the meat, and trust me, it's worth the wait - I recall one time I made these for a family gathering, and everyone was raving about the flavors. In fact, my cousin, a total foodie, asked for the recipe on the spot, which is always a good sign.

Prepare grill.

Season lamb with salt and pepper and place on grill.

Grill chops till done basting with marinade. For example, serving them with a side of roasted vegetables, like asparagus or Brussels sprouts, pairs perfectly with the richness of the lamb - the bitterness of the veggies complements the dish beautifully.

If you don't have a grill or prefer to cook them in the oven, that works too although the flavors you get from the wood chips won't be present but they'll still be delicious!

Traditionally Lamb needs to be cooked to a minimum internal temperature of 145 degrees Fahrenheit. Usually, the chops are best eaten at this temperature which is medium-rare. It is not recommended that you cook them above medium (160 degrees F) as the meat will become chewy. Avoid lamb chops were well done, even though they are still delicious that way, too.

Bake chops at 350°F. Bake for 10-15 minutes for medium well, and less for medium. Removing them from the oven and topping with some parsley or rosemary adds a nice touch. Allowing the meat to rest for a few minutes before serving makes all the difference in the world. As I sit here thinking about it, I'm reminded of a lovely Easter dinner I had at a friend's house, where we all shared a beautiful leg of lamb, and it was just incredible - the flavors, the company, the whole experience.