Simple and delicious, this lamb chops recipe is certainly a crowd-pleaser. Find this and other recipes here:
Start by placing the chops in a container with a lid.
Add the olive oil, fresh herbs, lemon zest and lemon juice and season with salt and pepper.
Close the lid and give it a good shake until the lemon juice and olive oil emulsifies. Put the sealed container in die fridge.
Start your grill up and turn all the burners to the lowest setting.
Skewer your chops so that there’s only a short piece of the skewer sticking out on both sides. Sprinkle a little bit of salt on the fat.
Place the chops, fat side down, and the garlic bread on the grid with the chops and close the lid. Turn the chops every few minutes to cook the bone side as well. You can turn the garlic bread each time you turn the chops.
Remove the chops from the skewer when the fat is golden brown and crispy.
Grill them on their sides 5 – 10 minutes depending on whether you like your lamb nice and pink or well done. Remove the garlic bread.
Let your chops rest for 2 or 3 minutes.