Lamb Chops with Garlic
By: adapted by Tom Stevens from Quick Scratch Italian
Recipe Type: Main
- 6 tablespoons Extravagonzo Culinary Oil (suggest Meyer Lemon Oil)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- 8 lamb rib chops, about 1 inch thick (about 2¾ pounds in all)
- In a gallon size ziplock baggie, combine 4 tablespoons of Extravagonzo Oil with the garlic, salt, and pepper. Add the lamb chops and massage to coat, flip and massage frequently, allow to work for 40 minutes while prepping side dishes.
- Remove chops from baggie and place on double layer of paper towels briefly, flip once – this will absorb some of the oil so you don’t get large flare-ups on the grill, while chops still retain flavor
- Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.
- Add four teaspoons of chopped fresh rosemary to the garlic and oil mixture.
- Add three tablespoons of chopped fresh sage and an additional tablespoon olive oil to the garlic and oil mixture.
- Use lamb loin chops instead of rib chops.
Test-Kitchen Tips: · When grilling quick-cooking items such as chops, turn them only once. If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust. Once that brown edge forms, the meat is easy to move. · When you do turn the meat, use tongs or a spatula. Never poke a fork into the meat or the precious juices will escape. Wine Recommendation: Grilled lamb chops are the perfect foil for the rich cassis and herbal flavors of cabernet sauvignon. Your best bet here is a so-called super Tuscan. Though the most famous wines, such as Sassicaia and Tignanello, fetch astronomical prices, many excellent values can also be found. Photo via foodandwine.com