Rec: Broiled Herb-Marinated Lamb Rib Chops, my favorite from Fine Cooking magazine. I've used
loin instead of rib chops. I don't know how about the specified cooking times, dh grills them.
Broiled Herb-Marinated Lamb Rib Chops
Be sure the broiler pan is very hot before you set the chops on it, and put the top oven rack as close to the heating element as possible. This recipe also works well on the grill or on the stove in a heavy skillet.
1/2 cup extra-virgin olive oil
4 Tbs fresh lemon juice
2 bay leaves, broken in half
2 Tbs minced fresh thyme leaves
2 Tbs minced fresh rosemary leaves
1 1/2 tsp freshly ground black pepper, or to taste
2 to 2 1/2 lb lamb rib chops (about 12 chops, 3/4 inch thick)
3/4 tsp kosher salt
1 In a nonreactive bowl or a zip-top bag, mix together the oil, lemon juice, bay leaves, thyme, rosemary, and pepper. Rub this mixture into the lamb chops and put the chops into the bowl or bag with the marinade. Seal the container, refrigerate, and marinate for at least 1 hour or as long as overnight.
2 If possible, remove the chops from the refrigerator an hour before cooking to bring them to room temperature. (If you can't do this, add a couple of minutes to the cooking time.) Heat the broiler and broiler pan for at least 10 min. before cooking. Remove the chops from the marinade and scrape the herbs from the chops. Pat the chops dry and season them with the salt. Put the chops under the broiler and cook for about 5 min. on the first side; turn them and cook about 3 min. for a rosy center.
Servings: 4
