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Categories:Viewed: 70 - Published at: 8 years ago
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 thyme sprigs
- 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
- 2 teaspoons chopped rosemary leaves
- 1/4 teaspoon ground cumin
- 8 lamb loin chops
- Salt and freshly ground black pepper
- White Bean Puree, for serving
Method
- 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.
