Chop or crush the garlic and mix it with olive oil, chopped rosemary, salt and pepper. This may be easier with a food processor, especially if you want it mixed into a paste. The rustic chopped way is also tasty – it is upon your preference of the marinade consistency.
Lamb chops prep
Prick the lamb chops carefully with a fork and place them in the marinade. Make sure that all parts of the lamb chops are covered with marinade. Place them on a plate and cover. Let the marinated lamb chops rest in the fridge for an hour. If you want, you can also put them in a vacuum-seal bag and let them rest for 24 hours – if you can believe it, they will be even tastier!
Preheat the Otto Grill
Heat up your Otto Grill to 800°C for 3 minutes. Place the lamb chops on the grate and grill them for a maximum of 2 minutes on each side at Meat-O-Meter stage 3 until they have a nice, brown crust. Do not place the grate too close to the burners, otherwise, the herbs from the marinade might burn. Let the chops rest for a few minutes at the bottom part of the grill by lowering the grate with the height adjustment lever. This helps you to achieve your desired cooking level. Since the outside is perfectly grilled to the right crust, letting the chops rest will continue to cook the inside if you want them cooked longer than a medium rare.
Arrange and serve!
Serve the lamb chops with your choice of sides. Topped on a simple salad with feta is delightful. Or, try out our grilled veggies and feta or potato salad recipe to go with the chops.