|Recipe from: pictureperfectmeals|
Image Credit: Cheryl Beverage Barnes
Grilled Lamb Chops
“I love it when a special dinner is also quick and easy to make. An overnight soak in a flavorful marinade makes these delectable chops moist and tender. Once you heat your grill pan, dinner’s just a few minutes away.” Cheryl Beverage Barnes
¼ cup extra-virgin olive oil
¼ cup red wine
1 tablespoon red wine vinegar
1 tablespoon minced garlic
1 tablespoon fresh minced rosemary
1 tablespoon fresh minced parsley
2 teaspoons fresh minced thyme
6 lamb chops, about ¾-inch thick
Kosher salt and freshly ground black pepper
In a large zip-top bag, combine the olive oil, wine, vinegar, garlic, rosemary, parsley and thyme.
Add the chops, seal the bag, pressing out any air and refrigerate overnight, occasionally turning the bag.
Bring the chops to room temperature, remove from the marinade; discard.
Brush off any bits of garlic on the chops (it can burn on the grill).
Season the chops all over with salt and pepper.
Heat a grill pan over medium-high heat until almost smoking.
Add the chops and cook until you get a nice sear, about 2 minutes.
Flip the chops over and continue to cook for an additional 3 to 3-1/2 minutes for medium.
Remove the chops to a plate, tent loosely with foil and allow resting for 10 minutes.
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