Smoky Grilled Lamb Chops

Ingredients

• 8 loin lamb chops, about 1-inch thick
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lemon, halved

Instructions

1. 1

   Pat the lamb chops dry with paper towels. In a small bowl, whisk together the olive oil, minced garlic, rosemary, oregano, smoked paprika, salt, and pepper.

2. 2

   Rub the herb mixture generously over both sides of the lamb chops, ensuring they are well coated. Let them marinate at room temperature for at least 20 minutes, or refrigerate for up to 4 hours.

3. 3

   Preheat your grill to a medium-high heat, around 400-450°F (200-230°C), creating a direct and indirect heat zone if possible. Clean the grates thoroughly.

4. 4

   Place the lamb chops directly over the high heat and sear for 2-3 minutes per side until a nice crust forms. For added smoky flavor, you can briefly add a small chunk of smoking wood like cherry or oak to your coals or smoker box.

5. 5

   Move the chops to the indirect heat zone to finish cooking, flipping occasionally, until they reach your desired doneness (130-135°F for medium-rare, 140-145°F for medium).

6. 6

   Once cooked, transfer the lamb chops to a clean plate, tent loosely with foil, and let them rest for 5-10 minutes. Squeeze fresh lemon juice over the chops just before serving.