- 1 kg lamb chops (on the bone).
- 5 large garlic cloves, peeled.
- 1 tbsp rosemary leaves.
- ¼ cup parsley leaves.
- 3 tbsp lemon juice.
- 2 tbsp olive oil.
- 2 tsp dried thyme.
- 1 ½ tsp salt.
- 1 tsp whole black peppercorns.
- 1 tsp lemon zest.
Directions:
1. Place the garlic cloves, lemon juice and zest, all the herbs, salt, and black peppercorns in a food processor and process until smooth.
2. Add the oil to the mixture and pulse three times quickly, or until the oil is well incorporated. 3. Wipe the lamb chops dry on both sides with kitchen paper, then arrange them in a large bowl. Spread the marinade over them and rub it well with your hands until they are completely coated.
4. Cover the bowl with plastic wrap and refrigerate for at least two hours.
5. Preheat the oven to a high temperature.
6. Arrange the lamb chops in a large baking dish and cover tightly with aluminum foil.
7. Place the dish on the middle rack of the oven and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the chops are cooked through.
8. Remove the dish from the oven, re-cover it with foil, and let it rest for 10 minutes before serving with salads.