Lunch / Dinner
Grilled Lamb Rib Chops with Bistecca Oil
Grilling lamb chops is no harder than grilling a burger or a steak. But there are a few tricks that will give you stellar results. And if you want to learn how to trim (or french) the ribs yourself, check out our article How to Buy and Trim and French Lamb Chops and accompanying video Trimming Lamb. Then put your mad skills to work for this simple, yet flavorful recipe for Grilled Lamb Rib Chops with bistecca oil.
Protect the bones by making a foil strip for them to lay over while grilling. And be sure the lamb rests after grilling. This redistributes juices throughout the meat and keeps it moist.
Preheat grill to medium-high. Lay a strip of foil lengthwise down the center of the grill.
Grill lamb to desired doneness, about 6 minutes per side for medium-rare, making sure the bones lay over the foil.
Meanwhile, combine oil, parsley, garlic, rosemary, and zest on a platter.
Transfer lamb to the oil mixture and let rest 5 minutes, tossing to coat, before serving.
Turn grilled lamb in the oil to coat. Its residual heat will help release the flavors of the herbs and garlic.
Per 1/2 rack (4 chops)
% Daily Value*
Total Fat 14g 21%
Sodium 105mg 4%
Carbs 0g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.