Sunday, May 05, 2013
Herb & Olive Lamb Chops
Prep time: 5 minutes
Marinating time: 2 hours - overnight
Grill time: 8-10 minutes
Resting time: 10 minutes
4 lamb chops
1 tbsp fresh rosemary, finely chopped
1 large clove garlic, minced
zest & juice of 1 lemon
1 heaping tbsp olive tapenade
1/2 tsp freshly ground pepper
1. Combine all the marinade ingredients in a small bowl. Place the lamb chops in a zip lock baggie and pour marinade over the chops. Massage the chops well. Seal the baggie and marinate in the fridge for at least 2 hours, or overnight.
2. Remove the chops and allow to come to room temperature before grilling.
3. Grill 4-5 minutes per side and then remove from grill and let rest on a plate, covered for 5-10 minutes to allow the meat to relax.
A simple side of salad or Shredded Kale & Quinoa Salad. I actually forgot until too late for quinoa, so I just shredded kale and tossed it with the Tahini Dressing.