Lamb Chops with Lemon and Garlic
The Story
Lamb has a natural gaminess that either turns people off or keeps them coming back. Gunner's herbaceous profile — heavy on sage and oregano with thyme undertones — is designed for this relationship. The Mediterranean tradition of pairing lamb with herbs isn't accidental; it's biochemical harmony.
Instructions
- The Marinade. Whisk together olive oil, garlic, lemon zest and juice, rosemary, thyme, Dijon, and Gunner Blend. Pour over lamb chops in a zip bag or shallow dish. Marinate refrigerated for 4–6 hours. Pull from the fridge 30 minutes before cooking.
- Grill Hot and Fast. Get your grill as hot as it will go — you want a 2-minute sear on each side for a pink center. Shake off excess marinade, then grill 2–3 minutes per side over direct high heat. The sugars in the marinade will caramelise quickly; that's the flavor you're building. Rest 5 minutes before serving.
- Serve. Arrange on a platter with a bright accompaniment — mint chimichurri, tzatziki, or just lemon wedges. The herbs in Gunner and the charred lamb create a combination that needs very little help at the table.
Pro Tips
- Don't move the chops while they sear. One flip. That's all you get.
01The Look▼
French-trimmed bones crossed on the platter, sear marks dark and deliberate, the pink interior visible from the cut end
02The Nose▼
Lemon-herb marinade blooms off the hot grill, sage from Gunner lifting with the char — clean and sharp
03The Layer▼
Lamb richness and char up front, then the herbaceous bloom from the marinade mid-palate, finishing with lemon brightness
04The Touch▼
The crust yields to a tender, almost yielding interior — medium-rare lamb is texturally unlike any other meat
05The Legacy▼
This is the dish for the person who doesn't think they like lamb. Gunner is the bridge that makes the introduction