Lamb can be a little gamey in flavor, but when seasoned and prepared well, it is much more approachable. Rosemary is one herb that goes extremely well with lamb. For these lamb chops, garlic, rosemary and thyme are combined to make a paste that infuses the lamb. After marinating for an hour, they’re brought back to room temperature and grilled. The best part is that these come with a built in handle. The chops are small enough for a couple bites and made easy to enjoy with the bone as a handle. A word of caution – you’ll want to double or triple this recipe because they get eaten up pretty quickly!
3 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
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.