Grilled Lamb with Artichoke and Lemon Herb Sauce

Instructions

1. 1

   Remove lamb chops from refrigeration 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Bringing lamb to room temperature ensures even cooking throughout.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, chopped rosemary, and thyme. Rub this mixture evenly over all lamb chops.

   Tip: Prepare this herb paste while you preheat the grill for maximum flavor infusion.

3. 3

   Toss artichoke halves with 2 tablespoons olive oil, salt, and pepper in a bowl until well coated.

   Tip: Ensure artichokes are dry before coating so the oil adheres properly.

4. 4

   Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use a folded paper towel with oil to coat the grates safely.

5. 5

   Place lamb chops on the hot grill and cook for 4-5 minutes per side for medium-rare, avoiding moving them too frequently to develop a good crust.

   Tip: Use a meat thermometer for accuracy—aim for 130-135°F internal temperature for medium-rare.

6. 6

   During the last 6 minutes of lamb cooking, place artichoke halves cut-side down on the grill. Cook for 3-4 minutes per side until golden and tender.

   Tip: If artichokes brown too quickly, move them to cooler edges of the grill.

7. 7

   While everything grills, prepare the sauce by whisking together remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, minced shallot, and fresh parsley in a small bowl. Season with salt and pepper to taste.

   Tip: Make the sauce just before serving so the parsley stays vibrant and fresh.

8. 8

   Remove lamb and artichokes from grill and transfer to a serving platter. Let lamb rest for 3-4 minutes, then drizzle everything with the lemon herb sauce and serve immediately.