I got ready to grill lamb chops recently and remembered this recipe by Giada De Laurentis that we really liked. I had all of the ingredients on hand – fairly simple ones really; they were just as good as I remembered. Fresh herbs really make a difference here, so I suggest that you spring for them instead of the dried variety. Lamb chops just seem to be one of those meats that I go to frequently regardless of the season, but they typically start showing up in magazines and food shows in the Spring. It is so easy to come by now, that I have even served them at Christmas. We really prefer them grilled and rare. Probably the easiest way I get them ready for the grill is just to soak them for a couple of hours or more in lots of Zesty Italian dressing and lots of minced garlic. Try them both ways and see which you prefer. You can use blade chops as well.

 

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme
pinch of cayenne
coarse sea salt
2 tablespoons extra virgin olive oil
6 lamb chops, about 3/4 inch thick (Iusually use loin chops; I can find them almost always at Sam’s or Fresh Market. I save the lamb racks for extra-special occasions!)
In a food processor, pulse together the garlic, rosemary, thyme, cayenne and salt. Add olive oil and pulse to make a paste. Rub both sides of the chops with the paste, place in a ziploc bag and refrigerate for at least an hour. Prepare the grill in your usual manner, allowing the chops to come to room temperature before cooking. These can also be prepared in a skillet or in the over – whatever way you desire. We like our lamb rare, so they are typically grilled 6-8 minutes per side. Do not overcook them. If you grill them on the stovetop, sear them on one side in a piping hot grill pan for about 2 minutes, turn them over and cook 2 1/2 – 3 1/2 more minutes.

 

Grilling season is when I really miss my herb garden the most. We have allowed our garden to be fallow for two years in order to prepare for a new design. And, in truth, we just haven’t been home enough to tend to it. The new one will be more compact and will probably focus on the herbs and heirloom tomatoes. (I don’t think I need 33 varieties of those again, however! Just got a little overzealous that year!) Gotta’ get Perfect Hubby back on track with that project! The last time I grilled lamb chops, I served them with parmesan risotto and grilled asparagus with garlic, and fresh spinach salad. All of these will work with your diet – Everythig in moderation!