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Grilled 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 sea salt
Pinch of cayenne pepper
6 lamb chops (each about 3/4 inch thick)


In a food processor fitted with a metal blade, blend the oil, garlic, rosemary, thyme, sea salt, and cayenne pepper 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 over a high flame until almost smoking. Add the chops and sear for 2 minutes on each side. Reduce the heat to medium and cook the lamb chops to desired doneness, about 3 minutes longer per side for medium-rare. Transfer the lamb chops to two plates, dividing equally, and serve.

Source: www.epicurious.com