Recipe courtesy of Giada De Laurentiis
Print
Total:
1 hr 30 min
Prep:
5 min
Inactive:
1 hr 20 min
Cook:
5 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
5 min
Inactive:
1 hr 20 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

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

Watch how to make this recipe.

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.

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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Step-by-step photos

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