Friday, August 5, 2011

Grilled Lamb Chops

 Grilled Lamb Chops
Adapted from a recipe by Giada De Laurentiis

We recently bought a whole lamb from Nancy Penley at http://www.naturallambcoop.com. Grass fed, all natural, and YUMMY! Also much less expensive than buying the same at Whole Foods. Nancy is in Loveland, CO.


Ingredients

    • 2 large garlic cloves, crushed
    • 1 tablespoon fresh rosemary leaves
    • 1 teaspoon fresh thyme leaves
    • 1/8 to 1/4 t. cayenne pepper (depending on your tastes)
    • 1 t. coarse sea salt
    • 2 tablespoons extra-virgin olive oil
    • 6 lamb chops, about 3/4-inch thick

Directions

In a small, cup sized food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat 2 T canola oil in a 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.

Plate and cover with aluminum foil if you want the chops to continue cooking a little longer so they are just pink on the inside and not bloody (I'm not a big fan of bloody, gives me the willies!)

I made a box of gluten free parmesan risotto and swiss chard from our garden to go along with the chops.