Today’s feature is Grilled Lamb Chops with Roasted Garlic. Thyme, garlic, rosemary and a bit of cumin mix with olive oil to create a wonderful marinade for the meat. Garlic heads are oven roasted until sweet and caramelized (about one hour) and then the lamb is grilled simply until medium-rare (about five minutes per side). Create a delicious meal by adding grilled vegetables and White Bean Puree. The author suggests you pair this dish with a Syrah, which goes well with gamey meats. Healthy and joyous eating!
Grilled Lamb Chops with Roasted Garlic (Recipe courtesy Robert Wiedmaier)
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 4 thyme sprigs
- 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
- 2 teaspoons chopped rosemary leaves
- ¼ teaspoon ground cumin
- 8 lamb loin chops
- Salt and freshly ground black pepper
- White Bean Puree, for serving
In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
Preheat the oven to 350°F. Set the 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 until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree. Serving yield = four servings.