Ingredients
2 Tablespoons extra-virgin olive oil
2 large garlic cloves
1 Tablespoon fresh rosemary, corsely shopped
1 teaspoon fresh thyme
1/2 teasponn sea salt
pinch of cayenne pepper
6 lamb chops or loin chops (about 3/4 inch thick)
Preparation
In a food processor fitted with a metal blade, blend oil, garlic, rosemary, thyme, sea salt and cayenne to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.
Heat the grill of grill pan over high flame/heat until almost smoking. Add the chops and sear 2 minutes on each side. Reduce the heat to medium and cook the lamb chops to desired doneness, about 3 minutes longer per side for medium-rare. Transfer to plates and serve.
