In a food processor fitted with a metal blade, add the garlic, rosemary, thyme, pepper/cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a pate.
Rub the paste on both sides of the lamb chops and let them marinate for at least 2 hours in the refrigerator Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill to high heat, add the chops and sear for about 2 minutes. Flip the chops over to sear.
Cook for another 3 minutes for medium-rare and 4 minutes for medium, and 6 minutes for well done. Most of the time you just need to go with your own judgment on the cooking time.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 8.4mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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