Lamb Chops
★★☆☆☆
Ingredients
- 2 racks of lamb (about 1 1/2 pounds total), frenched
- 3/4 cup extra-virgin olive oil (177 ml)
- 8 garlic cloves, minced
- 2 Tbsp chopped fresh rosemary (29.6 ml)
- 1 Tbsp chopped fresh thyme (14.8 ml)
- 2 tsp freshly ground black pepper (9.9 ml)
- 2 tsp sea salt (9.9 ml)
Instructions
- Place lamb racks in a resealable bag. In a bowl, whisk together olive oil, garlic, rosemary, thyme, pepper, and salt. Pour over lamb, coating all sides. Refrigerate for at least 8 hours, or overnight.\n2. Remove lamb from the bag and let it stand at room temperature for 45 minutes. Drain off excess marinade. Season with salt and pepper. \n3. Preheat grill to medium-high heat. \n4. Grill lamb, uncovered, for 2 minutes. Rotate 90 degrees and grill for 2 more minutes. Flip and grill for 4 more minutes for medium-rare.
Wine Pairing: Bold Red (Cabernet Sauvignon) — A bold red wine such as Cabernet Sauvignon.