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Roasted lamb chops with salad on grey plate
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Lamb Chops with Roasted Garlic Marinade

Course: Main Course
Cuisine: Australian

Ingredients

  • 12 lamb chops
  • 1 large head of garlic if small, use 2 heads
  • 2 tbsp olive oil
  • 2 medium shallots; finely chopped
  • 1 tbsp lemon juice
  • Salt to season
  • 1 tbsp balsamic vinegar
  • 2-3 sprigs fresh rosemary
  • Freshly crushed black pepper to season
  • Vegetable oil; for grilling

Instructions

  • Preheat the oven to 170°C
  • Place the garlic head in a baking tray, drizzle with olive oil and cover the tray tightly with foil. Roast for 50 minutes to 1 hour till tender (do check in between).
  • Allow the roasted garlic to cool lightly and then squeeze out from the skins into a bowl.
  • Using a fork, mash the roasted garlic well to form a coarse paste. To this add the shallots, lemon juice, balsamic vinegar, rosemary and mix well to combine.
  • Place the lamb chops in this marinade and season with salt and pepper. Keep for at least 2 hours before grilling.
  • Preheat the oven to 180°C if using both the pan and oven method.
  • Heat a grill pan to high and season with oil. Grill the lamb chops (in batches) on either side for 1 minute and then transfer to an oven proof baking tray.
  • Cook in the oven for another 1 minute for juicy and succulent chops with a blush of pink inside. If using only the pan method, cook the lamb chops for 1 ½ -2 minutes one either side.
  • Rest the lamb for 5 minutes before serving.