A crown of parsley is a simple yet oh-so-springworthy garnish for the succulent Garlic-and-Herb Grilled Lamb Chops.
Garlic-and-Herb Grilled Lamb Chops
Makes 8 servings
Ingredients
- 4 small garlic cloves, crushed and peeled
- 3 tablespoons roughly chopped fresh rosemary
- 3 tablespoons roughly chopped fresh mint
- 2 tablespoons fresh thyme leaves
- 1½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- ¼ cup plus 2 tablespoons olive oil
- 16 small lamb rib chops (approximately ¾ inch thick)
Instructions
- In the work bowl of a food processor, combine garlic, rosemary, mint, thyme, salt, pepper, and olive oil. Pulse until mixture is the consistency of coarse paste. Rub mixture evenly on both sides of lamb chops.
- Place chops on a large platter, and cover with plastic wrap. Refrigerate for at least 4 hours, and up to 6 hours.
- Remove from refrigerator, and set aside at room temperature for 15 to 20 minutes.
- Spray a grill pan with nonstick cooking spray. Heat over high heat until oil just begins to smoke. Working in batches, cook chops, without turning, until a crust forms, 3 to 5 minutes.
- Flip chops, and cook until a meat thermometer inserted into the thickest part of the meat registers 140° for medium-rare or 170° for well-done, 3 to 6 minutes more. Serve immediately.
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