Lamb on a weekday night? Absolutely! From the ingredient list you can see that only 5 ingredients are being used and grilling takes no time at all, so a groumet style meal is on the table in no time. Since they are small you can really regulate your portions. You can serve three chops for a meal or 1 for an appetizer. This recipe will feed two adults or an appetizer for 4-6 people.
6 lamb chops
1 cube of Dorot brand garlic or 1 clove of pressed garlic
1 1/2 tablespoons of olive oil
Kosher salt and fresh cracked pepper
Combine garlic and oil. Using your hands, rub each chop with the garlic oil mixture. Season each chop with a light sprinkle of kosher salt and fresh cracked pepper. Once your grill or grill pan is hot, place each chop on the grill. Grill each side for 4 minutes. This will result in your chop being cooked to medium. If wanting to get grill marks as shown in picture, use this technique. Place chop on hot grill, after two minutes, turn chop to the left from the 12:00 position on a clock to the 9:00 position. Grill for an additional two minutes. Flip and repeat the same technique. Once chops are grilled, remove, let set for a couple of minutes and serve.
Suggested Side Dish
Try Château La Confession Saint-Émillion Grand-Cru Jean-Philippe Janoueix (France), Rodney Strong Pinot Noir (California), Pedroncelli Pinot Noir (Russian River Valley, California) orBeringer Third Century Central Coast Pinot Noir (California) .