Grilled lamb chops are a wonderful meat course for a high
tea, which is often served as an early supper.
Downloads:Garlic–and–Herb Grilled Lamb Chops Recipe
4 small garlic cloves, crushed and peeled
3 tablespoons roughly chopped fresh rosemary
3 tablespoons roughly chopped fresh mint
2 tablespoons fresh thyme leaves
11/2 teaspoons coarse salt
3/4 teaspoon ground black pepper
16 small lamb rib chops (approximately 3/4-inch thick)
1/4 cup plus 2 tablespoons olive oil
• In the work bowl of a food processor, combine garlic, rosemary,
mint, thyme, salt, pepper, and olive oil. Pulse until mixture is
the consistency of coarse paste. Rub mixture evenly on both
sides of lamb chops.
• Place chops on a large platter, and cover with plastic wrap.
Refrigerate for at least 4 hours, and up to 6 hours.
• Remove from refrigerator, and set aside at room temperature for
15 to 20 minutes.
• Spray a grill pan with nonstick cooking spray. Heat over high
heat until oil just begins to smoke. Working in batches, cook
chops, without turning, until a crust forms, 3 to 5 minutes.
• Flip chops, and cook until a meat thermometer inserted into the
thickest part of the meat registers 140° for medium-rare or 170°
for well-done, 3 to 6 minutes more. Serve immediately.