For a simple, delicious, and quick dinner (maybe even an Easter feast?) we've got a recipe for the best lamb chops you'll ever taste. While spiral ham and rack of lamb are the traditional Easter entreés, we're serving up lamb chops this year (and for a less expensive lamb option, try lamb shoulder chops!). They're just as tasty, offering the same rich flavor, yet easier to grill than a rack of lamb, without the fear of overcooking the meat. This dish is perfect for springtime, so fire up the grill and enjoy the fresh air, set out your most beautiful arrangement of prized tulips, and gather your friends and family around the table.
**Special thanks to Chop Shop Butchery for these beautiful Lamb Chops!**
For this recipe you will need:
A grill
A small bowl
Grilling utensils
1/2 cup extra virgin olive oil
3 tablespoons Spicewalla Modena Balsamic Rub
- In a small bowl, stir oil and Modena Balsamic Rub together
- Pour marinade over lamb chops to fully coat them
- Let the chops sit for at least 1 hour to soak in the flavors
- Fire up that grill to medium-high heat
- Place chops over direct heat and cook for about 4-5 minutes per side for loin chops (shoulder chops may cook more quickly), until internal temperature reaches 135* F for medium-rare
- Remove from heat and rest for 10 minutes before serving