Lamb Chops on the GrillFeatured by Cache Creek Vineyards and Winery in the Gold Wine Club.
Very tasty and easy enough to be a weekday meal! The lamb chops come out tender and the marinade adds the perfect amount of flavor.Yield: 4 - 6
Prep Time: 80 Minutes
Cook Time: 6 Minutes
• 6 lamb chops, about 3/4 inch thick
• 2 large garlic cloves, crushed
• 1 Tbs. fresh rosemary leaves
• 1 tsp. fresh thyme leaves
• Fresh ground pepper
• Coarse sea salt
• 2 Tbs. extra-virgin olive oil
Add the garlic, rosemary, thyme, pepper and salt to a food processor. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and marinate them for at least 1 hour in the refrigerator.
Remove from the refrigerator and wait for the chops to come to room temperature (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.