- 1 half of a rack of lamb, cut into 8 chops
- 8 garlic cloves smashed
- 2 lemons halved and juiced
- 3/4 cup olive oil
- 1 tsp. crushed black pepper
- 2 Tablespoon chopped mint
Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered thoroughly with the marinade.
Preheat the grill. Remove the lamb chops from the marinade. Place them on the grill. Make sure to get nice grill marks on both sides. Cook for 3- 4 minutes on each side for medium.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay