Wednesday, July 8, 2009

RECIPE: Grilled Italian-Style Lamb Chops


2 tablespoons extra-virgin olive oil
2 large garlic cloves
1 tablespoon fresh rosemary leaves, coarsely chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
Freshly ground pepper
6 loin lamb chops (each about 3/4 inch thick)

In a food processor fitted with a metal blade, blend all the ingredients except lamb chops to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.

Heat a grill pan or a nonstick skillet until almost smoking. Add the chops and sear for 2 minutes on each side. Reduce the heat to medium and cook chops to desired doneness, about 3 minutes longer per side for medium-rare.

Note: You can play with this, as you like. Sometimes I use all rosemary instead of combo of thyme and rosemary. I also like to use lavender sea salt in place of the kosher salt sometimes when using the combo of herbs.
This paste also works wonderfully with a full rack of lamb (just double recipe), or for a leg of lamb (triple recipe).


Sarah said...

Looks like a great week of bunco, fresh veggies and lamb chops.

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