I recently picked up a whole Spring lamb I was able to purchase locally. I love the flavor of lamb and a classic pairing is rosemary. I love this marinade because you can marinate the lamb all day and then quickly grill right before dinner. Simple and delicious.
I said we got the whole lamb, right? Well that included all of the usual cuts like chops, ground and stew meat but it also included the organs. I was taking out the chops last night to defrost, when I saw the little heart sitting on top of the pile in my freezer. I have tried grilling beef heart before and wasn’t thrilled (this is how I like to make beef heart now) with the texture but I have heard lamb heart is excellent grilled. Why not, I thought?
Rosemary Balsamic Lamb Chops
- 1-2 pounds lamb loin chops
- 1 lamb heart, butterflied (optional)
- 6 cloves of garlic (I used some of my fermented garlic)
- 3 sprigs fresh rosemary
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1-2 tsp salt (where to buy)
- 1/2 tsp pepper
Mix the garlic, salt, pepper, balsamic vinegar and olive oil in a container with a lid. Sir to combine. Nestle the lamb chops and lamb heart (optional) in the marinade and cover. Refrigerate for 4-6 hours, turning the lamb over midway through.
Preheat your grill.
Remove your lamb from the refrigerator about 10-15 minutes before you want to grill them to allow them to come to room temperature.
Reduce the grill temperature to medium heat. Grill the lamb for about 3 minutes on each side.
Remove the lamb and allow to rest, covered, for about 15 minutes before eating.
I was pleasantly surprised by the lamb heart – it seriously stole the show! We were all fighting over it. I dare you to try it! Oh…and the lamb chops were excellent as well. My 4 year old daughter ate 3 of them plus a third of the beef heart.Homemade Mommy Beauty Essentials. Get 35 DIY Beauty recipes that you can use everyday and learn all about how to use and care for your essential oils!
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