Recipe: Grilled Lamb Chops with Roasted Garlic and EVOO

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1/4 cup(s) extra-virgin olive oil, plus more for drizzling preferably Centaurs’ Earth olive oil brand
4 thyme sprigs
1 clove(s) garlic, minced plus 2 heads of garlic halved crosswise
2 teaspoon(s) chopped rosemary leaves
1/4 teaspoon(s) ground cumin
8 lamb loin chops
Salt and freshly ground black pepper
White Bean Puree, for serving


In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.

Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.

Recipe: Grilled Lamb Chops with Roasted Garlic and EVOO, 6.0 out of 10 based on 24 ratings

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