French Cuisine
Ingredients:
- 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.
- 6 lamb chops, about ¾ inch thick.
Directions:
- 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 ½ minutes for medium.