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- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr 20 min
- Cook: 5 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 775
- Total Fat
- 82 g
- Saturated Fat
- 41 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 87 mg
- Sodium
- 278 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr 20 min
- Cook: 5 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 775
- Total Fat
- 82 g
- Saturated Fat
- 41 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 87 mg
- Sodium
- 278 mg
Ingredients
Directions
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
