Brined Rosemary Lamb Chops

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons kosher salt
• 3 tablespoons light brown sugar
• 3 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh ground black pepper
• 4 bone-in lamb rib chops, each about 1 inch thick
• extra virgin olive oil

Recipe

• 1 make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
• 2 add 2 cups cold water along with the remaining brine ingredients; stir to combine.
• 3 place the chops in a large zip-top plastic freezer bag; pour in the brine.
• 4 press the air out of the bag and seal.
• 5 turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
• 6 remove the lamb chops from the bag and pat dry with paper towels; discard brine.
• 7 let chops stand at room temperature for 20-30 minutes before grilling.
• 8 lightly brush or spray both sides of the chops with oil.
• 9 grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
• 10 let rest 3-5 minutes; serve warm.