makes 4 chops, to serve 4
Classics hardly need an explanation. These simple, succulent lamb chops are always a big seller on restaurant menus, but there is no reason why we can’t make them at home. I like the rack chops best, but if you want something a little meatier, try making this with loin chops instead.
4 rack-of-lamb chops, about 4 ounces (115 g) each
3 large garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon dried thyme
1 tablespoon dried Greek oregano or savory
1 cup (240 ml) dry red wine
½ cup (120 ml) extra-virgin olive oil
Salt and freshly ground black pepper
2 lemons, cut in half, for garnish
Trim, rinse, and pat dry the lamb chops.
Using a spice grinder or mortar and pestle, pulverize the garlic, rosemary, thyme, and oregano into a paste.
Rub the lamb chops all over with the herb-garlic mixture. Place in a single layer in a shallow bowl and pour in the wine and olive oil. Cover and marinate in the refrigerator for 2 to 24 hours. Let stand at room temperature for 30 minutes before grilling.
Heat a grill to medium-high.
Place the lamb chops over direct heat and grill, season with salt and pepper, and turn once about halfway through, seasoning the other side as well. Grill for 6 to 8 minutes for rare, 8 to 10 minutes for medium, or 12 to 15 minutes for well done. Season to taste with additional salt and pepper. Remove from the grill and serve hot, with the lemon halves on the side.