Author Notes
This classic is best prepared with baby rib chops. For a fancier looking lamb chop, have the butcher french the bones to remove the little bits of meat and fat.
—tw
Ingredients
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1/2 cup
olive oil
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5
cloves garlic, peeled and sliced
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2
sprigs fresh rosemary
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2
sprigs fresh thyme
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2 tablespoons
fresh oregano
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20
black peppercorns, cracked
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16
baby rib lamb chops, trimmed of fat
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1/2 teaspoon
kosher salt or more
Directions
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Combine the oil, garlic, rosemary, thyme, oregano, and peppercorns in a small bowl. Place the lamb in a resealable plastic bag. Pour the marinade over the lamb and seal the bag. Place in a bowl and refrigerate overnight.
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Prepare a grill for direct cooking over high heat, or heat a grill pan until scorchingly hot. Remove the lamb from the marinade and discard marinade. Wipe any excess marinade off the lamb with paper towels. Sprinkle with salt. Grill the meat until medium rare, turning once, about 3 minutes on each side. Transfer to a platter, tent with foil and let rest 10 minutes before serving.
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