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Rosso-marinated lamb chops with natural sear marks and a light reduced dressing coating.
Carlie Kennedy

Rogliano's Marinated Lamb Chops

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Prep Time 10 minutes
Cook Time 10 minutes
Marinating and resting 4 hours 3 minutes
Total Time 4 hours 23 minutes
Servings: 8 chops
Ingredients Method Notes

Ingredients
  

  • 1 bottle Rogliano's Rosso Red Italian Dressing (recommended), or Authentic Italian Dressing
  • 1/2 lemon, zested and juiced
  • 1 tbsp minced garlic
  • 8 lamb chops (about 4 oz. each)

Method
 

  1. If basting, reserve a little clean dressing before it touches the raw lamb. In a small bowl, stir the remaining dressing, lemon zest and juice, and minced garlic together.
  2. Put the lamb chops in a heavy-duty sealable plastic bag and pour the marinade over them. Move the chops around in the bag until coated.
  3. Seal the bag and marinate for four hours in the refrigerator.
  4. Remove the chops from the marinade and discard the used marinade. Grill or broil, turning once, for approximately 3 to 4 minutes per side or as needed until a food thermometer in the thickest part, away from bone, reads at least 145°F. If desired, baste with the reserved clean dressing for color. Cooking time varies with thickness.
  5. Rest the chops for at least three minutes before serving.

Notes

Rogliano's dressing variation: Rosso is recommended for lamb and pork; Authentic Italian also works. Carlie Kennedy's original submission specified Authentic and excluded Rosso; this either-dressing recommendation was added by Rogliano's. Allow four hours for refrigerated marinating, in addition to active preparation, cooking and resting.