Celiac.com 07/18/2017 - It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious.
- 6 lamb chops, about 1-inch thick
- 2 large garlic cloves, crushed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- sea salt
- ground black pepper
Use a mortar and pestle to pulverize garlic, rosemary, thyme, pepper and salt, adding olive oil little by little, until it becomes a paste.
Rub the paste on both sides of the lamb chops and place in the refrigerator for an hour to marinate.
When chops are done marinating, put them on a plate on the counter for about 30 minutes, until they are at room temperature.
Heat grill to 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 3½ minutes for medium.
Serve with your favorite sides.