Grilled Rosemary Lamb Chops

Balsamic vinegar and rosemary are one of those combinations that just belongs with lamb. The vinegar’s sweetness tames the gaminess of the meat while rosemary and garlic punch through with herby, aromatic muscle.

Four hours in this marinade is the sweet spot. The acid from the balsamic and lemon juice tenderizes the chops without turning them mealy, and the olive oil carries all those flavors deep into the meat.

Once they hit the grill, it’s fast. Four minutes per side over medium-high heat for medium rare, and you’re done. That balsamic glaze caramelizes on the surface and forms a sticky, sweet crust that shatters when you bite through to the pink center.

Chef Tips

• Pat the chops dry before they hit the grill. Excess marinade dripping onto coals causes flare-ups that char the outside before the inside is done.
• Don’t salt until right before grilling. Salt in the marinade pulls moisture out of the meat during those four hours.
• Let the chops rest for 5 minutes after grilling. They keep cooking internally and the juices redistribute for a juicier bite.

Variations

• Add a splash of Dijon mustard to the marinade for a sharp, tangy crust.
• Toss wood chips (mesquite or hickory) over the coals just before grilling for a smoky layer.
• Swap lamb rib chops for a butterflied leg of lamb and increase the grill time accordingly for a bigger spread.