Ingredients
¼cupfresh mint,chopped
2tbspfresh rosemary,chopped
2tbspextra-virgin olive oil
6clovegarlic clove
1tspsalt
½tspfreshly ground black pepper
12lamb chops,cut 1½ inches thick
gremolata sauce,with mint
Preparation
In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops.
Cover the chops with plastic wrap, and refrigerate at least 30 minutes or overnight.
Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high.
For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm — but not springy — to touch).
Alternatively, preheat oven to 400 degrees; and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
Slice into one chop to test doneness; remove from grill while slightly pinker than desired. Transfer to a platter.
Serve with gremolata sauce on the side, and enjoy!
