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Grilled Garlic-Rubbed Lamb Chops

Serves: Makes 8 appetizer servings

Ingredients:

  • 3 racks (8 ribs each) Frenched lamb racks, trimmed of excess fat
  • Kosher salt and freshly ground black pepper

  • 8 garlic cloves, peeled
  • 1 bunch Italian flat-leaf parsley, stems removed, plus more for garnish
  • 3 large sprigs rosemary, leaves removed, stems discarded
  • ¼ cup extra-virgin olive oil

  • Vegetable or canola oil, for brushing grates
  • Juice of 1 lemon


Procedures:

Serve these succulent grilled lamb chops as a luxurious appetizer or a delicious main course. Look for Frenched racks, which are lamb racks with the fat and membranes removed from the tops of the bones. If you want to prepare this dish for a crowd, take a tip from restaurant chefs and quickly sear the chops on the grill to mark them. Once your guests arrive, finish roasting the chops in a preheated 400°F oven to make getting them to the table on time easier.

Using a sharp slicing knife, cut the lamb racks into individual chops. Place on a rimmed baking sheet and season on all sides with salt and pepper.

In the bowl of a food processor fitted with a metal blade, place garlic, parsley, and rosemary and process using pulses until roughly chopped. With machine running, drizzle in olive oil to form a coarse paste. Remove the garlic and herb paste from the food processor and rub all over the lamb chops. Cover chops with plastic wrap and marinate at room temperature for 30 to 60 minutes.

Prepare a hot charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Coat grill grates or grill pan with a thin coating of oil. Place the lamb chops on the grill and cook for 4 to 5 minutes. Using tongs, turn the chops and cook to medium rare, 3 to 4 minutes longer. If chops are browning too quickly, move them to a cooler spot on the grill. Alternately, transfer them to a rack set over a rimmed baking sheet and roast in a preheated 400°F oven to finish cooking.

To serve, place chops on a serving platter and sprinkle with lemon juice. Garnish with additional parsley leaves and serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

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