Grilled Lamb Chops
Thick loin chops, a garlic-rubbed surface and a heavy hand with smoked paprika and cayenne make this a grilled lamb dish with real character. Rubbing the chops with cut garlic gives a gentler garlic note than mincing it into the mix. The grill method is the useful part: a quarter-turn sear for crosshatch marks, then a move to gentler heat to finish without scorching the spices.
Instructions
Cut the half head of garlic crosswise so the cloves are exposed, then rub the cut side all over the lamb chops. Brush the chops with olive oil and rub in the rosemary, thyme, salt, black pepper, smoked paprika and cayenne.
Refrigerate the seasoned chops for at least 1 hour so the flavors soak into the meat.
Set up a grill over high heat. Cook the chops for 1 ½ minutes, rotate them 90° and cook for another 1 ½ minutes, which gives a crosshatch of grill marks.
Flip the chops and repeat on the other side, 1 ½ minutes, a 90° turn, then 1 ½ minutes more.
Move the chops to medium heat and keep cooking, turning them often, until the internal temperature reaches 140°F for medium rare.
Take the chops off the grill and let them rest for 7 minutes. Serve warm.
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