Lamb chops grilled in rosemary smoke (recipe)

Lamb chops grilled in rosemary smoke (recipe)
Name	Lamb chops grilled in rosemary smoke
Ingredients	Lamb loin chops • Fresh rosemary leaf • Garlic cloves • Salt • Pepper • Olive oil • Rosemary sprigs • Rosemary sprig
Cooktime (in hours)	0.2
Preptime (in hours)	1.083333333
Totaltime (in hours)	1.283333333
Keto friendliness	Keto friendly
Calories	916
Fat	78.3
Protein	47
Carbohydrate	2.7
Fiber	0.5
Net carbohydrates	2.2
Sugar	0.1
Saturated fat	33.9
Cholesterol (mg)	210.9
Sodium	1324
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Lamb chops grilled in rosemary smoke (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Lamb chops grilled in rosemary smoke (recipe) details
Lamb chops grilled in rosemary smoke (recipe) image(external)

Recipe instructions

1. Slash the edges of the chops in 1 or 2 places to prevent curling.
2. To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
3. Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).
4. Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare.
5. Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.
   
   Food tags
   Meat, Summer,

Lamb chops grilled in rosemary smoke (recipe) details

Time:
Prep Time in Hours and Mins:1H17M

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