Grilled Lamb Chops with Garlic-Herb Paste
- 6 thick T-bone style lamb chops
- 6 cloves garlic
- 2 teaspoons ground rosemary
- 2 teaspoons oregano
- 2-3 tablespoons olive oil
- 2-3 tablespoons red wine
- Juice of half a lemon
- Salt and pepper to taste
METHODPreheat grill or broiler. In a glass dish that will fit the chops, add the olive oil, lemon juice and wine. Place chops in the dish and bathe them, turning over once. Using a garlic press, spread one clove pressed garlic on each chop. Sprinkle with herbs, salt and pepper. Marinate, covered, at room temperature until ready to cook (20-45 minutes). Grill or broil over medium heat until cooked to your liking—approx 5 minutes on first side and 4 minutes on the second side. Add additional time for thicker cuts. Remove from the heat and season with salt and pepper to taste. Serves 4-6.
This article originally appeared in the Winter 2010 edition of The Nutritional Therapist.