So easy and so delicious, this will be a summer staple. In winter, take it inside and use a grill pan.
Cooking Time: 20-30 min Servings: 4-6
6 lamb rib chops
3 tablespoons The Olive Scene Herb de Provence Infused Olive Oil, divided
1 teaspoon sea salt
1/2 - 1 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoons fresh basil, chopped
3 cloves garlic, minced
Mix the salt, pepper, rosemary and basil and set aside.
Brush the meat with 2 tablespoons of the olive oil and rub with the seasoning mix, pressing into the meat.
Let the lamb chops sit for 15 minutes. (You can also prepare the lamb chops the night before, and wrap and refrigerate overnight)
Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high.
Grill the lamb for about 3- 3 1/2 minutes, paying attention to flare-ups so it does not char or overcook.
Turn and cook another 3- 31/2 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130 degrees for medium rare.
Transfer the lamb to a platter and loosely cover it with foil.
Let the chops rest for 10 minutes.
While the meat is resting, heat the remaining oil in a pan and saute the garlic until soft and slightly brown— do not burn.
Remove the foil from the chops and spoon a small bit of garlic and oil onto each chop, and serve.
Serve with Garlicky White Beans
*We love these chops with all sorts of oil: Wild Rosemary, Roasted Garlic, Tuscan Herb, even Harissa (for a spicy kick)