Ingredients:
- Two Racks of French Boned Lamb Chops – Cut into individual chops (approx. 16 bones)
- 12oz of Lemon Infused Olive Oil – Available at Old World Olive Company
- 2 Cloves of Garlic – crushed (can use 2 teaspoons of minced garlic as well)
- 4 sprigs of Fresh Rosemary finely hopped
- 6 Bay Leaves- finely chopped
- 4 sprigs of Fresh Thyme
- 1 tablespoon of Cracked Pepper
- One Gallon Zip Lock Bag
- Baking Rack and Baking Sheet plan
Recipe and Technique:
- Cut the Lamb Chops into individual chops
- For the Marinade – Combine the Olive Oil, Garlic, Rosemary, Bay Leaves, Thyme and Cracked Pepper – Mix together and let stand for 15 minutes to allow flavors to mesh
- Place Lamb chops in the Zip Lock Bag
- Pour Marinade into the bag over the chops.
- Seal the bag – removing as much air as possible.
- Massage the plastic bag gently to make sure all the chops are covered with the marinade – be aware that the bone ends may be sharp – do not puncture the bag.
- Place marinating chops flat on the shelf in refrigerator for 12- 24 hours – turning once or twice during that time to make sure all chops are covered
- ½ hour before you are ready to cook the chops, Remove Chops from refrigerator and from the marinade. Set them on a baking rack(which is on the baking sheet) to drip dry and come to room temperature
- Light your grill and set it on high heat
- Grill the Lamb Chops 1-2 minutes on each side to arrive at a medium rare to medium doneness (125 degrees on your digital thermometer)
- Remove from heat and place the on a platter to be served
- Crack a small amount of Sea Salt on one side of the Chops on the platter.
Enjoy!
