Grilled Lamb Chops

If you grill over coals, choose natural hardwood charcoal, as Andrew Zimmern does, to infuse meat with smoky flavor. Serve this dish with some of his outstanding homemade flatbread. 

Ingredients

2 large garlic cloves, crushed

1 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

Pinch cayenne pepper

Coarse sea salt

2 tablespoons extra-virgin olive oil

6 lamb chops, about 3/4-inch thick

Directions

  1. In a 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.
  2. 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.
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