55 min · Serves 8
Grilled Butterflied Pastured Leg of Lamb
Boneless pastured leg of lamb butterflied and grilled for smoky, crowd-feeding slices.
GrilledCrowd-PleaserSummer
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Grilled Pastured Lamb Loin Chops
Pastured lamb loin chops marinated in garlic and herbs, then grilled hot and fast to a rosy medium-rare.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 8 Queen City Farm pastured lamb loin chops
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
Directions
- 1
Toss the chops with the olive oil, garlic, rosemary, salt, pepper, and lemon; marinate 30 minutes.
- 2
Heat a grill to high.
- 3
Grill the chops 3-4 minutes per side for medium-rare (130F).
- 4
Rest 5 minutes before serving.
Notes
Farm tip: Grill lamb hot and fast, and pull it at 130F — pastured lamb is lean and dries out if overcooked.
Serving suggestion: Serve with a mint yogurt sauce and grilled vegetables.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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