Ingredients
¼cupextra virgin olive oil
4thyme sprigs
1clovegarlic
2headgarlic,plus 1 clove
2tsprosemary leaves,chopped
¼tspground cumin
8lamb loin chops
salt and freshly ground black pepper,to taste
white bean puree,for serving
Preparation
In a large, shallow dish, combine olive oil with thyme, 1 clove of garlic, rosemary, and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
Preheat the oven to 350 degrees F. Set the remaining halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat for 5 minutes per side until lightly charred and medium-rare.
Serve the chops with roasted garlic and white bean puree.
