Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons

Name: Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1/2 cup Greek olive oil, plus 2 tablespoons for lemons; 6 cloves garlic, finely chopped; 1/4 cup thyme leaves, roughly chopped; 2 racks of lamb, 8 chops each, trimmed; Salt and freshly ground pepper; 8 lemons, cut in 1/2 crosswise; Sprigs oregano and dill, for garnish

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Level: Easy
Total: 1 hr 55 min

Prep: 5 min
Inactive: 1 hr 30 min
Cook: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 55 min

Prep: 5 min
Inactive: 1 hr 30 min
Cook: 20 min

Yield: 4 to 6 servings

Ingredients

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1/2 cup Greek olive oil, plus 2 tablespoons for lemons

6 cloves garlic, finely chopped

1/4 cup thyme leaves, roughly chopped

2 racks of lamb, 8 chops each, trimmed

Salt and freshly ground pepper

8 lemons, cut in 1/2 crosswise

Sprigs oregano and dill, for garnish

Directions

Watch how to make this recipe.

Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.