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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.