Spring has sprung, the days are longer and warmer, and our thoughts are turning to foods that match the season. Jonnie's Mom has offered us this tasty recipe to share with you. Double rib chops look great - this offering will "Wow!"  your family and friends!

 

Lamb Chops in Grill Pan

4 large garlic cloves, crushed

2 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves (or ½ tsp dry)

Pinch cayenne pepper

Pinch black pepper

Coarse sea salt

4 tablespoons extra-virgin olive oil

6-8 lamb rib chops, about ¾ inch thick (2 bones each)

 

Chops may be cut from an 8-rib frenched rack; start at thicker-boned end of the rack and cut against every second rib.

 

In a small food processor fitted with a metal blade add the garlic, rosemary, thyme, black pepper, 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, covered.

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 2-3 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3½ minutes for medium.

 

For outdoor living, this recipe can be cooked on a barbeque grill following the instructions above.

 

Serve with Herbed Polenta:

1¾ cups polenta

6 cups water or broth

1 tsp salt

Cook polenta about 15 min. till firm in salted water, stirring.  Remove from heat. Add the herbs, Add the butter ( 4 TBS ) and ⅓ cups parmesan, and mix in rosemary, parsley, and green onions.

Enjoy!!

Makes 6 servings