Thursday, July 1, 2010

Lemon-Thyme Lamb Chops

1/4 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp fresh thyme leaves
8 (1/2" thick)  lamb rib chops (frenched)
Kosher salt and freshly ground black pepper to taste

In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.  (Alternately;, heat a 12" cast-iron skillet over medium-high heat.) Season lamb chops with salt and pepper and cook, turning once, until browned and cooked to desired doneness, 2 - 3 minutes per side for medium rare.

Note:  This will work with pork chops and chicken breasts also.  I don't like any of my meat anywhere near rare.  Cook to desired doneness.

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