Grilled Lamb Chops
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
Ingredients:
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6 lamb rib chops
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3 tablespoons The Olive Scene Herb de Provence Infused Olive Oil, divided
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1 teaspoon sea salt
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1/2 - 1 teaspoon freshly ground black pepper
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1 teaspoon fresh rosemary, chopped
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1 teaspoons fresh basil, chopped
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3 cloves garlic, minced
Directions:
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Mix the salt, pepper, rosemary and basil and set aside.
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Brush the meat with 2 tablespoons of the olive oil and rub with the seasoning mix, pressing into the meat.
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Let the lamb chops sit for 15 minutes. (You can also prepare the lamb chops the night before, and wrap and refrigerate overnight)
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Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high.
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Grill the lamb for about 3- 3 1/2 minutes, paying attention to flare-ups so it does not char or overcook.
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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.
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Transfer the lamb to a platter and loosely cover it with foil.
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Let the chops rest for 10 minutes.
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While the meat is resting, heat the remaining oil in a pan and saute the garlic until soft and slightly brown— do not burn.
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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)