Friday, October 2, 2009

Tagli di Agnello Cotti - Grilled Lamb Chops

Simply marinated and cooked quickly in a skillet, this is a dish full of Italian flavor and a favorite in my house. This dish is a good entertaining entree as well.

You will need:
2 tablespoons extra-virgin olive oil
2 large garlic cloves
1 tablespoon fresh rosemary leaves, coarsely chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
Freshly ground pepper
6 loin lamb chops (each about 3/4 inch thick)

In a food processor fitted with a metal blade, blend all the ingredients except lamb chops to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.

Heat a grill pan or a nonstick skillet until almost smoking. Add the chops and sear for 2 minutes on each side. Reduce the heat to medium and cook chops to desired doneness, about 3 minutes longer per side for medium-rare.

Note: You can play with this, using a different combo of herbs and flavored salts. This paste also works wonderfully with a full rack of lamb (just double recipe), or for a leg of lamb (triple recipe).

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