Lightly brush the chops with the remaining oil and cook on a moderate to high heat for 4 minutes on each side. Stir for a further minute, then mix in the gorgonzola and put to one side, covering the pot.

Stir over a moderate heat until the polenta begins to bubble. Slowly pour the polenta in and gently whisk to prevent lumps forming. Bring the stock to the boil and add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper then simmer. Add the olives, tomatoes, 1 teaspoon of salt and the water then bring to the boil and simmer with a lid on for 5 minutes. For the sauce, sauté the onions in 50ml of olive oil until coloured (about 4 minutes) stirring occasionally, then add the garlic and rosemary and sauté for a further 2 minutes. Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook.Step 5 Stir the olive mixture to recombine the ingredients spoon over the lamb just before serving.ĭon't love olives? Stir 1/2 cup toasted pine nuts and 1/4 cup chopped capers together with reserved marinade and remaining olive oil to spoon over the lamb chops.2 Medium Red Onions, Peeled and finely slicedĢ Good Handfuls of Pitted Olives, both Green and Black will work fineĢ cups (500 ml) Light Chicken Stock (or use a stock cube and water)Ĥ ounces (113 g) Gorgonzola Cheese, crumbled Directions:.Cover cooked lamb chops with foil, and let rest 5 minutes. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Step 4 Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops.Remove the lamb chops from the marinade and scrape off any excess marinade. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Step 3 Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling.Add the olives to the remaining unused marinade stir in the remaining 2 tablespoons olive oil cover and refrigerate until ready to serve. Refrigerate at least one hour or overnight. Seal the bag, and gently massage the marinade into the lamb chops. Pour the remaining marinade over the lamb. Reserve 2 tablespoons of the marinade in a small bowl. Step 2 In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes.

Step 1 Add lamb chops to a resealable plastic bag.Don't worry if you only have an hour-this recipe reserves some of the marinade and combines it with chopped olives to make a flavorful topping to serve with it. It's perfectly delicious after just an hour, but gets even better with an overnight soak. This recipe uses garlic, olive oil, lemon, and herbs to impart bold flavor to the lamb. Unlike fish or chicken, lamb can stand up to a strong marinade. Whatever you do, don't close the grill the juicy lamb can cause flare-ups that could lead to scorching if left unattended. This can take between 6 and 8 minutes total for rib chops, or between 8 and 10 minutes total for loin chops. We recommend pulling the lamb off the grill when it's around 135° for medium. The best way to grill lamb chops is hot and fast! Sear them on a preheated grill, and use an instant-read meat thermometer to measure for doneness. Rib chops are pricier than lamb loin chops (which are a smidge less tender, but just as flavorful!) they resemble a mini T-bone steak. They're sold with the rib bone attached, and can be 'frenched' if desired, which simply means using a knife to scape the bone clean. Lamb rib chops look like mini versions of beef ribeye steaks. What's the difference between lamb rib chops and loin chops? Not convinced yet? Keep on reading and get ready to add these grilled lamb chops to your list of must-try grilling recipes! Everybody loves grilled chicken, grilled steak, and grilled pork chops, but what about grilled lamb chops? One bite of these incredibly tender, garlic-and-herb marinated lamb chops will make anyone see the light.

Lamb loin chops recipe