Easter Sunday dinners are a tradition for many families, and a great number of those families enjoy lamb on Easter Sunday. Lamb is a significant symbol of Easter because Jesus is often referred to as the “Lamb of God.” Additionally, lamb was sacrificed during the Jewish Passover and subsequently became symbolic of Jesus’ sacrifice on the cross.
This year it may be possible to combine a love for lamb with a love for grilling. This recipe for “Grilled Rosemary Lamb Chops” from Peggy Knickerbocker’s Simple Soirées: Seasonal Menus for Sensational Dinner Parties (Stewart, Tabori & Chang) gives Easter dinner hosts the opportunity to prepare the meal over an open flame, adding even more flavor to this beloved dish. The author says well-seasoned lamb is a can’t-miss option. Plan for two chops per person and expand the recipe as needed.
Grilled Rosemary Lamb Chops
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons fresh rosemary leaves, chopped
2 tablespoons extra-virgin olive oil
Pinch of crushed red pepper flakes, optional
12 loin or rib lamb chops
Rosemary sprigs for garnish
- Make the marinade: In a small bowl, whisk together all the marinade ingredients. Rub the marinade on the chops, and refrigerate for at least 30 minutes or overnight.
- Prepare a fire and allow the coals to die down to a medium-hot temperature or preheat a gas grill to medium-high.
- Cook the chops for 6 to 7 minutes per side, or until firm and resilient to the touch for medium, about 5 minutes per side for rare-pink. Make a slit into one of the chops to test for doneness to your liking, but take them off the grill while still slightly pink as they will continue to cook as they rest. Transfer them to a platter and serve with a rosemary sprig on top.