Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb’s slightly gamey flavor. He accompanies each serving with half a head of roasted garlic; the sweet caramelized cloves are delicious on their own or blended into the silky white bean puree he serves as a side dish.
- 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
How to Make It
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.Step 2
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.Step 3
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.
All credit for this delicious recipe goes to Food and Wine.https://www.foodandwine.com/recipes/grilled-lamb-chops-roasted-garlic