Ingredients:
8 lamb chops, about 3/4-1" thick
3 tsp minced garlic
2 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
1/4 cup extra-virgin olive oil
Method:
Food process the garlic and spices until well combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the thawed 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 20-30 minutes.
Heat your grill or skillet to high heat...hot. Almost smoking. Add your chops and sear on first side, uncovered for about 3 minutes. Flip them over and cook for another 3 minutes. Serve them medium rare. Don't you dare overcook these delicate little pearls of deliciousness.
Heat your grill or skillet to high heat...hot. Almost smoking. Add your chops and sear on first side, uncovered for about 3 minutes. Flip them over and cook for another 3 minutes. Serve them medium rare. Don't you dare overcook these delicate little pearls of deliciousness.
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