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Grilled Lamb Chops
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- 1 Tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- 3 Tablespoons lemon juice about 1 lemon
- 2 Tablespoons garlic minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 Tablespoons olive oil
- 4 lamb chops
With a mortar and pestle, grind up the rosemary and thyme to release their flavor. You can also mince them with a knife or toss all of the marinade ingredients in a food processor and pulse.
Add the ground herbs, lemon juice, garlic, cayenne pepper, black pepper, salt, and olive oil to a small bowl and stir to combine.
Add the marinade and the lamb chops to a large zip top bag and massage the marinade into the meat making sure to completely cover them. Allow them to marinate for at least 2 hours, preferably overnight. *Pull them out of the refrigerator and allow them to sit at room temperature for 30 minutes before grilling.
Sear on high heat for 2 to 3 minutes on each side. Reduce heat and cook on low until the chops reach an internal temperature of 135°F. If you like your lamb a little more done, heat to 140°F or 155°F. Allow the chops to rest for 10 minutes before serving.
Saturated Fat: 12g
Vitamin A: 181IU
Vitamin C: 13mg
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