Mary Had a Little Lamb

Grilled Garlic-Herb Marinated Lamb Chops
Fresh & Seasonal Ingredients:

2 racks of lamb (approximately 8 ribs each)
4 cloves of garlic, peeled and roughly chopped
1/2 cup roughly chopped fresh herbs (thyme, parsley, basil and rosemary are a good    
combination)
Juice from 1/2 a lemon
Pantry & Fridge Items:
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper

To prepare the Lamb:
Trim excess fat from the meat and rib bones (or ask the butcher to “French” the rack of lamb). Cut the rack into individual chops.

To prepare the marinade:
Place garlic, herbs, lemon juice, salt and pepper and olive oil in a food processor or blender and blend until garlic is finely chopped and all ingredients are combined. Spread this garlic-herb blend evenly over the lamb chops and place in a glass or other non-reactive pan, stacking the chops if necessary. Cover with plastic wrap and refrigerate for 2 hours, or up to 24 hours.

To cook the lamb:
Oil the racks of your grill and preheat on high heat. Cook chops for approximately 2 to 3 minutes on each side for medium-rare, depending on the thickness of the chops.

Serves 4-6

Note: You can use whole racks of lamb for this recipe if you wish. Allow the racks of lamb to sit in the marinade for a minimum of 4 hours and up to 24 hours. You will also need to adjust your cooking time to account for the thickness of the full rack of lamb