Rosemary Lamb Chops With Grill-Roasted Potatoes - Recipes - Weber

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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:

• Gas
• Charcoal

• Serves 4
• 23 to 28 min.
  • Prep Time20 min.
  • Grilling Time23 to 28 min.

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• People

  Serves 4

• Prep Time

  20 min.

• Grilling Time

  23 to 28 min.

Show or hide the share buttons

• People

  Serves 4

• Prep Time

  20 min.

• Grilling Time

  23 to 28 min.

IngredientsInstructions

the Ingredients

Seasoning

• Completed step 3 garlic cloves garlic cloves
• Completed step 1 teaspoon kosher salt kosher salt
• Completed step 1 tablespoon chopped fresh rosemary leaves chopped fresh rosemary leaves
• Completed step 2 teaspoons chopped fresh thyme leaves chopped fresh thyme leaves
• Completed step ¾ teaspoon freshly ground black pepper freshly ground black pepper

• Completed step 8 lamb loin chops, each about 115 grams and 3 centimeters thick, trimmed of excess fat lamb loin chops, each about 115 grams and 3 centimeters thick, trimmed of excess fat
• Completed step Extra-virgin olive oil Extra-virgin olive oil
• Completed step 910 grams new potatoes, each about 4 centimeters in diameter, quartered new potatoes, each about 4 centimeters in diameter, quartered
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Instructions

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• Roughly chop the garlic and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.

  Related Grill Skills

  Making Garlic PasteChopping RosemaryChopping Thyme
• Prepare the grill for direct cooking over medium heat (180° to 230°C). Prepare the grill for cooking over medium heat (200°C).
• Brush the lamb chops on both sides with oil. Spread half of the seasoning mixture on both sides of the chops. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
• Put the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add the remaining half of the seasoning mixture. Stir the potatoes to coat them evenly.
• Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed, until tender, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and keep warm while you grill the lamb. Brush the cooking grates clean. Grill the potatoes over medium heat, with the lid closed, until tender, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and keep warm while you grill the lamb.
• Grill the lamb chops over direct medium heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes. Grill the lamb chops over medium heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.

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