Grilled Lamb Chops with Rosemary Potatoes
Lamb chops grilled over direct heat with garlic and rosemary, served with crisp grilled potato slices that soak up the herby juices. A simple, savory barbecue dinner.
- Total
- 55 min
- Prep 15 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Resting meat
- Savory
- Barbecue
Instructions
-
Cut the potatoes into 1 cm thick slices. Put them in a bowl, add 1 tbsp olive oil, 0.5 tsp salt and a pinch of black pepper, and toss to coat.
~8 min
Coating potato slices in oil and salt before grilling helps them crisp and season evenly.
-
Finely chop 2 garlic cloves and strip the leaves from 2 rosemary sprigs, then chop them. Mix with the remaining 2 tbsp olive oil in a small bowl.
~5 min
-
Heat the barbecue to medium-hot. Lay the potato slices directly on the grill and cook 12 minutes, turning once halfway, until tender and marked with char. Move them to a cooler edge if they darken too fast.
~12 min
Direct grill heat chars the potatoes while cooking them through; moving to a cooler edge prevents burning before they soften.
If the potato slices are browning before they soften, slide them to the cooler side of the grill and keep the chops over the coals.
Grilling For potatoes, grill over medium-hot direct heat until tender and charred, moving to a cooler zone if browning too fast. For lamb, grill over hot direct heat, turning once, and pull at 63°C to avoid overcooking.
-
While step 3 cooks
While the potatoes grill, rub the lamb chops with the remaining 1 garlic clove, minced, and 0.5 tsp salt.
~3 min
-
Place the lamb chops on the hot grill and cook 4 minutes per side for medium-rare, brushing with the garlic rosemary oil in the last minute. They are done at 63°C in the thickest part.
~8 min
Cooking to 63°C ensures juicy medium-rare lamb; the rest lets carryover cooking finish it without drying out.
Lamb chops are thin, so pull them at 63°C and let the 5 minute rest carry them to a juicy medium-rare; going further turns them dry.
Grilling For potatoes, grill over medium-hot direct heat until tender and charred, moving to a cooler zone if browning too fast. For lamb, grill over hot direct heat, turning once, and pull at 63°C to avoid overcooking.
-
Move the chops and potatoes to a board, spoon over the remaining garlic rosemary oil and the last 2 rosemary sprigs, and rest 5 minutes before serving.
~5 min
Resting allows juices to redistribute so they don't run out when carved, keeping the meat moist.
Resting meat Rest lamb chops for 5 minutes after grilling so juices redistribute and the meat finishes cooking gently. Cutting too early lets juices run out and dries the meat.