Grilled Lamb Chops
Mar 11, 2008
Italian Dish Perfect for Easter
This Italian meal of grilled lamb chops rubbed with fresh herbs is ideal for Easter dinner. This recipe is from the Food Network's Giada De Laurentiis.
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined.
Pour in olive oil and pulse into a paste.
Rub the paste on both sides of the 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 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.
Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Watch the video to see how to make these wonderful lamb chops.
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