Saturday, January 12, 2008

Grilled Lamb Chops with Garlic and Fresh Thyme

This recipe comes from one of our favorites, Bobby Flay. We just call him Bobby. In his cookbook, Boy Gets Grill, he lists this recipe as Grilled Lamb Chops with Garlic, Fresh Thyme, and Grilled Lemons. Which sounds amazing, but we have not remembered to get any lemons. The chops from our fresh lamb are perfect without the grilled lemons; we'll suffer through!

Serves 4; can be doubled for 6 to 8 (no need to double the marinade)

1/2 cup extra virgin olive oil

6 cloves garlic, finely chopped

8 sprigs fresh thyme (we've also used a bunch of dried thyme because it's winter. Still delicious)

8 (4- to 6-ounce) lamb rib chops

Salt and freshly ground black pepper

4 lemons, cut crosswise in half

1. Combine the oil, garlic and thyme in a shallow large dish or a thick, sealable plastic bag. Add the chops and turn to coat. Cover and refrigerate for about 1 hour. Remove the chops from the refrigerator 20 minutes before grilling.

2. Heat your grill to high. (Bobby is very particular about his grill and grilling, so if you really want to learn about grilling techniques, you should purchase one of his books. He knows his stuff). Season the chops on both sides with salt and pepper.

3. Grill the chops (do not close the grill lid) until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 3 to 4 minutes more. (do not overcook. you will regret it)

(This is where we stop and start eating. If you have lemons, you might try this next part as well).

4. Brush the cut sides of the lemons with olive oil and grill cut side down until lightly charred, 3 to 5 minutes. Serve immediately, placing two chops and two lemon halves on each plate.

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