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.