Time: Approximately 1 hour
INGREDIENTS:
8 lamb chops (about 1-inch thick)
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
Salt and freshly ground black pepper, to taste
Serves: 5 People
INSTRUCTIONS:
1. Prepare the Lamb:
Start by patting the lamb chops dry with paper towels. This helps the herb mixture stick better and ensures a nice sear.
2. Make the Herb Mixture:
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix these together until well combined.
3. Marinate the Lamb:
Rub each lamb chop with olive oil, then coat generously with the herb mixture. Press the herbs onto the lamb to adhere as much as possible. If time allows, let the lamb marinate in the refrigerator for at least 30 minutes or up to a few hours to enhance the flavors.
4. Preheat the Grill or Skillet:
Preheat your grill to medium-high heat. If you’re using a skillet, place it over medium-high heat on the stove and add a little olive oil to coat the bottom.
5. Cook the Lamb:
Place the lamb chops on the grill or in the skillet. Cook for about 3 to 4 minutes on each side for medium-rare, or longer if you prefer your lamb more well-done. The exact cooking time will depend on the thickness of the chops and the desired doneness.
6. Rest Before Serving:
Once cooked to your liking, transfer the lamb chops to a plate and let them rest for a few minutes. Resting the meat allows the juices to redistribute throughout the lamb chops, ensuring they are juicy and flavorful when you cut into them.
Serving: Serve the herb-crusted lamb chops hot, accompanied by sides that are also free of leaven, such as roasted vegetables, a quinoa salad, or a fresh garden salad.
