Lamb Chops Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, minced garlic, chopped rosemary, thyme, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate chops

Pat lamb chops dry with paper towels. Place chops in a shallow dish or zip-top bag and pour marinade over them, turning to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come to near room temperature.

Preheat grill

Heat a gas or charcoal grill to high (~450–500°F / 230–260°C). If using a grill pan, heat it over medium-high heat and brush with a little oil.

Grill lamb chops

Brush excess marinade off the chops to prevent flare-ups. Place chops on the hot grill and cook 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For medium, grill 4–5 minutes per side. Avoid moving them while searing so they develop a brown crust. After searing, transfer to a cooler part of the grill or tent loosely with foil and rest 5 minutes (internal temp will rise ~5°F).

While lamb marinates or rests, prepare leeks. Slice each halved leek crosswise into 1/2" pieces or leave halves whole for grilling. Rinse thoroughly between layers to remove grit and pat dry.

In a large skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil until foaming. Add leeks cut-side down (or halves with cut side down) and cook undisturbed 4–5 minutes until golden. Season with 1/2 tsp salt and 1/4 tsp black pepper. Turn and cook additional 3–4 minutes until tender and caramelized. If desired, squeeze 1/2 lemon over the leeks in the final minute to brighten flavor.

Rinse rice under cold water until water runs clear to remove excess starch; drain well.

In a medium saucepan, combine 1.5 cups rinsed rice, 2.75 cups water, 1 tbs butter and 1/2 tsp salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed 15 minutes. After 15 minutes, turn off heat and let rice sit, covered, 10 minutes to steam.

Fluff rice with a fork just before serving and stir in a teaspoon of olive oil if desired to prevent sticking.

To assemble, spoon warm rice onto plates, arrange 2 lamb chops per serving on top or beside the rice, and add a portion of cooked leeks.

Garnish with chopped parsley, drizzle with 1 tsp olive oil, and place lemon wedges at the side. Encourage diners to squeeze fresh lemon over the lamb just before eating.

Serve immediately while lamb is resting warm; suggested serving: 4 servings.