Chef Rohan Malwankar, Executive Chef at Courtyard by Marriott Bengaluru Hebbal shares his recipe for the perfect tender and juicy Garlic and Rosemary Grilled Lamb Chops
Be it date night or simply a night of self-indulgence, there’s nothing more therapeutic than an evening of meditative home cooking. With lamb chops on the menu, you know you’re in for an especially gourmet dinner.
The recipe courtesy Chef Rohan Rajan Malwankar, Executive Chef at Courtyard by Marriott Bengaluru Hebbal, is honestly not as tedious as one might imagine. Using a select few simplistic ingredients, it’s the process that draws out maximum flavours. Pour a glass of wine or your preferred poison, and you’re good to go.
With over 13 years in the hospitality industry, Chef Rohan’s extensive body of work speaks for itself and lends an incredible amount of credibility to these gorgeous lamb chops as well. Having worked with various brands across the Marriott International portfolio as well as Hyatt hotels at iconic properties across Mumbai, Bengaluru, Hyderabad, Jaipur, he knows his fine-dining like perhaps few others.
Some would say that it’s a good healthy kitchen environment that lends to the incredible taste of food. A pivotal team player with ideating and launching new F&B concepts, driving revenue and meeting guest satisfaction, Chef Rohan certainly fits the bill.
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So the next time you’re looking to impress someone with your mastery of the culinary arts, simply head to your local butcher, assemble some aromatics for prep, and get cooking. It’s all things tender, juicy, flavourful, and simple. These Garlic and Rosemary Grilled Lamb Chops are guaranteed to delight both visually as well as satiate cravings you never knew you had!
- 2 pounds lamb loin or rib chops thick cut
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 1/4 tsp kosher salt
- 1/2 tsp ground black pepper
- Zest of 1 lemon
- 1/4 cup olive oil
- Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
- Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
- Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135℉ or 57℃.
- Allow the lamb chops to rest on a plate covered with aluminium foil for 5 minutes before serving.