Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
2 hr 35 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 handful fresh mint, finely chopped
  • 2 handfuls fresh parsley, finely chopped
  • 1 branch rosemary, leaves picked, finely chopped
  • 3 cloves garlic, finely chopped 
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup olive oil 
  • Sprinkle of red pepper flakes
  • 2 limes, zested and juiced 
  • 16 lamb rib chops (1-inch thick, about 3 pounds total) 

Directions

Add the mint, parsley, rosemary, garlic and salt and pepper to taste to a mortar and pestle and grind until pasty. Combine the olive oil, red pepper flakes, lime zest and juice in a large plastic bag, add the herb paste and lamb chops and mix it in the bag until the meat is evenly coated. Refrigerate for about 2 hours, occasionally moving the ingredients in the bag to make sure the meat marinates properly.

Remove the lamb chops from the bag and drain them well, making sure to remove the garlic; it might darken too much during the cooking process. Reserve the marinade.

Heat a charcoal grill to medium-high heat. Cook the chops about 4 minutes on each side for rare, or 6 minutes on each side for medium, basting them lightly with the marinade. Sprinkle with some additional salt and let them rest for 5 minutes before serving. 

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