Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out

A homemade lemon rosemary sea salt blend adds a pop of flavor to Michael's tender, juicy grilled lamb chops! Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3oGrKvz Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Lamb Chops with Rosemary Salt RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 1 hr 25 min (includes marinating time) Active: 20 min Yield: 4 servings Ingredients 2 tablespoons fresh oregano leaves 3 cloves garlic, minced Zest of 2 lemons Juice of 1 lemon Olive oil 8 frenched lamb loin chops (about 2 pounds) Kosher salt and freshly cracked black pepper 1/4 cup flaky sea salt 1 tablespoon finely chopped rosemary Directions Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking. Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #SymonDinners #FoodNetwork #GrilledLambChops #RosemarySalt Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network https://www.youtube.com/watch?v=IHXt_X5vUAM