Grilled Lamb Chops

(Adapted from The Food Network)

This is one of Ted Hopper’s (Our CEO) favorite recipes for Easter dinner.

Ingredients:

• 6 Antibiotic-Free Lamb Chops (about 3/4-inch thick)
• 2 garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil

Directions:

1. Add the garlic, rosemary, thyme, cayenne, and salt to a food processor with a metal blade. Pulse until combined.
2. Add olive oil and pulse into a paste.
3. Rub the paste on both sides of the lamb chop.
4. Marinate the chops for at least 1 hour in the refrigerator.
5. Remove from the refrigerator and allow the chops to come to room temperature (takes about 20 minutes).
6. Heat a grill pan over high heat until almost smoking.
7. Add the lamb chops to the pan. Sear for approximately 2 minutes.
8. Flip the lamb chops over and cook for an additional 3 minutes for medium-rare, or 3 1/2 minutes for medium. (Internal temperature for medium-rare is ~145 degrees.)