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Ingredients
ScaleNo serving count in the source — scale by factor
- lamb loin chops, bone-in4
- rosemary, finely chopped1 tsp
- thyme, finely chopped2 tsp
- salt
- black pepper, freshly ground
- smoked paprika1 tbsp
- garlic1/2 head
- cayenne pepper4 tsp
- olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Rub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.
Grill chops over high heat for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat these steps on the other side of the chops.
Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare.
Remove and let rest 7 minutes. Serve warm.