Lamb chops with rosemary

Name: Lamb chops with rosemary
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 12 lamb chops; 2 sprigs rosemary, chopped; 2 garlic cloves, grated; 3 tbsp olive oil; Salt and pepper

Fast, fragrant and pink: lamb fat melts over medium embers and rosemary does the rest. Eaten by hand, no apologies.

⏱ Prep: 10 min 🔥 Cook: 10 min 👥 Serves: 4 Direct heat Difficulty: Fácil

Method

Marinate the chops 30 minutes in oil, garlic, rosemary and pepper.
Prepare medium embers — too fierce burns the fat before it melts.
Grill 3–4 minutes per side, salting as you turn.
Pull at 52 °C for 54–57 °C on the plate (medium-rare).
Rest 5 minutes and serve stacked, fresh rosemary on top.

🌡 Fire & temperature
54–57 °C medium-rare · lamb fat wants medium embers — it should melt, not flare.
Chef's Station: exact temperatures →

🛍 Recommended product
EKOOLOGY biocharcoal — embers that take the fat without flare-ups.
See the products → · Where to buy →

💡 Kool tip: Stand the chops fat-side down for 1 minute at the end: golden fat, never raw.

🍷 Serve it with: Corn-bread migas or an orange and red-onion salad cut through the richness.

Next recipe: Tomato rice with pennyroyal in a clay pot →