Name: Grilled Baby Lamb Chops With Rosemary & Thyme With Roast Garlic Aioli on The Side
Prep time: 30 min
Cook time: 20 min
Yield: 5
Cuisine: -
Ingredients: 16 Individual Baby Lamb Chops trimmed of excess fat; Salt & Pepper; 3 Tbsps. chopped fresh rosemary leaves; 4 chopped garlic cloves; 1 tablespoon dried oregano; Kosher salt and freshly ground black pepper; 1/3-cup olive oil; 8 large cloves garlic (unpeeled); 2 tablespoons olive oil; 1/2-cup mayonnaise; 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice; 1 1/2 teaspoons Worcestershire sauce; Kosher salt and freshly ground black pepper

YIELDS:

4 – 5 servings

PREP TIME:

0 hours 30 mins

COOK TIME:

0 hours 20 mins

TOTAL TIME:

0 hours 50 mins

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ingredients

INGREDIENTS FOR LAMB

16 Individual Baby Lamb Chops trimmed of excess fat

Salt & Pepper

INGREDIENTS FOR LAMB MARINADE

3 Tbsps. chopped fresh rosemary leaves

4 chopped garlic cloves

1 tablespoon dried oregano

Kosher salt and freshly ground black pepper

1/3-cup olive oil

ROAST GARLIC AIOLI INGREDIENTS

8 large cloves garlic (unpeeled)

2 tablespoons olive oil

1/2-cup mayonnaise

1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice

1 1/2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

DIRECTIONS

1. Heat the oven to 350 degrees. Make the aioli recipe below.

2. Mix the marinade ingredients in a bowl. Put the lamb chops in two extra large zip lock bags and divide the marinade evenly among the bags. Massage the meat so that all the chops are covered with the marinade. You can keep these in the refrigerator overnight for a long marinade OR for 30 – 60 minutes on the counter. If marinating overnight, bring the chops to room temperature before cooking.

3. Heat a grill pan on the stove or heat up the outdoor grill. Scrape off the excess marinade and salt and pepper the lamb. Grill the chops until they are well seared on both sides. Put the chops on a tin foil lined pan and finish cooking in the oven until they reach the desired doneness. (5-10 minutes)

4. Serve with the aioli on the side.

INSTRUCTIONS FOR AIOLI

1. Place the garlic cloves, olive oil and salt and pepper in a square of tin foil. Please on a backing sheet in the oven for about 30 minutes until the cloves are soft. Carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside. Your Aioli is ready to go. (This can also be refrigerated over night.)

2. Once the lamb has rested (about 5 minutes) serve warm with the aioli on the side.

NOTE: This is a great meal for company since you can do a lot of it the day before. Make your aioli and marinate your lamb the night before. Then you are just grilling your meat and serving.

You can also just make it before serving and do a quick marinade of the lamb and it is still great. Since most people like their lamb cooked through or only lightly pink, I recommend finishing the lamb in the oven BUT if you want it more on the pink side or want it charred more on the grill, go right ahead. You won’t hurt my feelings! It is all about what tastes good to you.

If you want to cut some of the fat from this recipe, just use fat-free Greek Yogurt (I recommend FAGE) instead of the mayo in this recipe. I think it is just as good.