Grilled Lamb with Leek and Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with chopped rosemary, thyme, minced garlic, lemon zest, and a pinch of salt in a small bowl. Set aside.

   Tip: Make the herb butter ahead of time and refrigerate for deeper flavor development.

2. 2

   Pat the lamb chops dry with paper towels and brush both sides generously with olive oil. Season all sides with sea salt and black pepper.

   Tip: Dry lamb ensures better browning and a more flavorful crust on the grill.

3. 3

   Brush the halved leeks with remaining olive oil and season with salt and pepper on both sides.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Once hot, place lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Avoid moving the chops frequently; let them develop a golden crust for maximum flavor.

5. 5

   During the last few minutes of lamb cooking, place the halved leeks cut-side down on the grill. Cook for 3-4 minutes until golden brown, then flip and cook another 2-3 minutes until tender.

   Tip: The leeks should be soft inside with caramelized, charred edges for the best taste.

6. 6

   Transfer the lamb chops and leeks to a warm serving platter and let the meat rest for 5 minutes before serving.

   Tip: Resting allows the juices to redistribute, ensuring tender, juicy lamb.

7. 7

   Top each lamb chop with a generous dollop of herb butter and drizzle any pan juices around the plate. Serve immediately with the grilled leeks alongside.

   Tip: The herb butter will melt over the hot lamb, creating a luxurious sauce.