Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Salt, to taste
- 2 tablespoons extra-virgin olive oil
- 6 (¾-inch thick) lamb chops
Directions
- In a food processor, add rosemary, thyme, salt and oil and pulse until smooth.
- Coat the lamb chops with the herb mixture generously.
- Place the chops into a bowl and refrigerate to marinate for about 4-6 hours.
- Remove from refrigerator and keep aside at room temperature for about 20 minutes before cooking.
- Heat a lightly greased grill pan over high heat and sear the chops for about 2 minutes.
- Flip the chops and cook for about 3½ minutes.
- Serve hot.