We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Pat's Garlic Grilled Lamb Chops

Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Memphis Morsels

Pat's Garlic Grilled Lamb Chops

Name: Pat's Garlic Grilled Lamb Chops
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 1 head garlic; 3 tablespoons extra-virgin olive oil, plus about 1 tablespoon for roasting garlic; Kosher salt and freshly cracked black pepper; 1/4 teaspoon red pepper flakes; 1 tablespoon chopped parsley leaves; 1 tablespoon finely chopped rosemary; 1 tablespoon finely chopped thyme; Three 1 1/2-pound lamb racks, frenched and trimmed

Getting reviews...

Level: Easy
Total: 1 hr 10 min

Prep: 15 min
Inactive: 15 min
Cook: 40 min

Yield: 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 15 min
Inactive: 15 min
Cook: 40 min

Yield: 6 servings

Ingredients

Deselect All

1 head garlic

3 tablespoons extra-virgin olive oil, plus about 1 tablespoon for roasting garlic

Kosher salt and freshly cracked black pepper

1/4 teaspoon red pepper flakes

1 tablespoon chopped parsley leaves

1 tablespoon finely chopped rosemary

1 tablespoon finely chopped thyme

Three 1 1/2-pound lamb racks, frenched and trimmed

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Cut the top off the garlic head. Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil. Roast in the oven for 30 minutes, then remove and let cool.
Once cool, squeeze the roasted garlic cloves from the skin into a small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs. Adjust the seasoning with salt and pepper, if necessary. Mix well to make a paste.
Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
Preheat a grill to medium-high heat. (see Cook's Note)
Grill the lamb racks, meat side down, for about 3 minutes on the first side. Turn, then let the second side grill for 5 minutes total, for medium-rare doneness. Cook slightly longer for medium. (see Cook's Note)
Transfer the lamb from the grill to a platter and tent the racks with foil. Let them rest for 10 minutes before slicing between each rib to separate the chops.

Cook’s Note

Test by holding your hand 5 inches above the grates. If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready. Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.