If you google 'grilled lamb chops' this is the first recipe which comes up. I have no ideas what the metrics are that google uses to share results with us. In this case, the recipe was posted by the Food Network, so the cynic in me assumes money has changed hands and google promotes it as a result.
Nonetheless, I looked at the ingredients - rosemary, olive oil, garlic, thyme, and a pinch of cayenne for some zip and though 'YUM'.
Now that the weather has turned mild you'll likely be firing up the grill so if you're a fan of lamb as we are try this
We followed the recipe as printed. When we served the chops we served some yoghurt, garlic, herb dip on the side - as they often do with grilled meats in Greece. It was a great combination.
Grilled Lamb Chops
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
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