Giada's Grilled Lamb Chops
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Adapted from: Giada De Laurentiis, Food Network — Good Eats: Easter Celebration
Active Time: 5 minutes + 1 hour marinating | Total Time: 1 hour 30 minutes | Serves: 6
Level: Easy
Five ingredients in the marinade. One hour in the fridge. Three and a half minutes per side. Giada's lamb chops are the kind of recipe that makes you look like you know what you're doing even when you barely tried. The rosemary-garlic paste sears into the chops on a screaming-hot grill pan, creating a crust that locks in everything good.
Ingredients
- 6 lamb chops, about 3/4-inch thick
- 2 large garlic cloves, crushed
- 1 Tbsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 Tbsp extra-virgin olive oil
Instructions
- In a food processor fitted with a metal blade, add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined into a coarse paste.
- Pour in the olive oil and pulse again until incorporated.
- Rub the paste on both sides of each lamb chop. Place the chops on a plate, cover, and refrigerate for at least 1 hour to marinate.
- Remove chops from the refrigerator and allow to come to room temperature (about 20 minutes).
- Heat a grill pan over high heat until almost smoking. Add the chops and sear for about 2 minutes for medium-rare, or 3½ minutes for medium.
- Flip and cook the other side for the same amount of time.
- Serve immediately — lamb chops are best eaten the moment they come off the heat.
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