There’s something magical about the way onion and rosemary work with lamb — and you’ll love the way this marinade keeps the chops juicy when they hit the grill. Grate the onion (instead of dicing); this releases onion water, which is the base of the marinade. Chimichurri is the classic Argentinian sauce — they put it on everything.
- 1 Spanish onion
- 3 cloves garlic, finely chopped
- 2 tbsp (30 ml) freshly chopped rosemary
- 2 tbsp (30 ml) extra-virgin olive oil
- 12 lamb loin chops or 12 double chops cut from a Frenched rack of lamb, 2 inches (5 cm) thick, trimmed of excess fat
- cilantro-mint chimichurri, to serve
- Grate the onion using a box grater into a bowl. Add the garlic, olive oil, and rosemary, and some black pepper and combine. Place the lamb chops in a covered nonreactive container, and pour the marinade over the chops. Toss evenly to coat. Leave in the refrigerator to marinate for 4 hours.
- Remove the lamb from the marinade and brush off the excess. Discard the marinade. Drizzle with olive oil and season with salt and freshly ground pepper, and allow the lamb to come to room temperature before grilling.
- Preheat the grill to medium-high, then clean and oil the grill grates to prevent sticking.
- Grill the lamb. If you’re using Frenched lamb chops, slide a piece of aluminum foil under the bones to prevent burning. Cook until deep golden char marks develop, about 4 minutes, then turn the lamb 45 degrees and cook another 2 minutes to get a nice cross-hatch pattern. Make sure the foil remains under the bones. Flip and repeat on the other side (carefully moving the foil again under the bones).
- Remove the lamb from the grill, and cover loosely with foil, allowing to rest for 5 minutes. Slather with the chimichurri sauce before serving.