Grilled Lamb Chops

From Yankee Magazine — July 2006

Meat Recipes

Preparation Time: 25 minutes

Start to Finish Time: 55 minutes

Yield: 6 to 8 servings

A savory marinade makes these chops succulent and flavorful.

• 8 lamb loin chops
• Kosher or sea salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 12 kalamata olives, pitted and roughly chopped (optional)
• Fresh mint, parsley, and basil (1 bunch each)

Season chops generously on both sides with salt and pepper. In a zip-top bag, combine garlic, olive oil, and herbs; then add chops and seal. Let chops marinate at least 30 minutes, up to overnight.

Heat grill to medium-high. Arrange lamb on grill directly over heat and cook 3–5 minutes on each side for rare or 5–7 minutes for medium-rare. Remove chops from grill and let rest 5 minutes.

Arrange half of herb sprigs on serving platter; lay chops on top and toss with olives. Nestle remaining sprigs between and around chops.

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