- 2 to 3 cloves garlic, coarsely chopped
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary leaves
- 1/2 teaspoon coarse salt (kosher or sea), or to taste
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground pepper, or to taste
- 1 strip lemon zest (about 2 inches by 1/2 inch), cut into several pieces
- 1/2 cup extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 16 rib lamb chops, each about 3/4 inch thick
In a blender or the jar of a small food processor, combine the garlic, rosemary, thyme, lemon zest, Worcestershire sauce, lemon juice, and salt and pepper, and run until the mixture is fairly smooth. Add more salt and pepper if needed.
Put the lamb chops in a nonresealable plastic bag and pour the marinade over them, massaging the bag so all are well-coated. Refrigerate for 1 to 2 hours.
Set up the grill for direct grilling and preheat to medium-high. Drain the chops and wipe off any excess marinade. (Discard the marinade.) Arrange the chops on the hot grate, leaving 1/3 of the grill free for a safety zone. Watch the chops carefully as the fat and olive oil can cause flare-ups. If a flare-up occurs, move the chop to a different part of the grill with tongs. Grill the chops for 3 to 4 minutes per side, or until they reach your desired degree of doneness. Transfer to a platter or plates.
Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club