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
  1. 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.
  2. Place chops on a large platter, and cover with plastic wrap. Refrigerate for at least 4 hours, and up to 6 hours.
  3. Remove from refrigerator, and set aside at room temperature for 15 to 20 minutes.
  4. 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.
  5. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/garlic-herb-grilled-lamb-chops-recipe/