These juicy, meaty garlic grilled lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are a addition to the barbecue that all the family will enjoy. They’re super simple and easy to make.
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil for roasting garlic
- Kosher salt and freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoon chopped parsley leaves
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 3 1 1/2-pound lamb racks, frenched and trimmed
- Preheat the oven to 350 degrees F.
- Cut the top off the garlic head. Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminium foil. Roast in the oven for 30 minutes, then remove and let cool.
- Once cool, squeeze the roasted garlic cloves from the skin into a small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs. Adjust the seasoning with salt and pepper, if necessary. Mix well to make a paste.
- Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
- Preheat a grill to medium-high heat. (Chef’s Note: Test by holding your hand 5 inches above the grates. If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)
- Grill the lamb racks, meat side down, for about 3 minutes on the first side. Turn, then let the second side grill for 5 minutes total, for medium-rare doneness. Cook slightly longer for medium. (Cook’s Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)
- Transfer the lamb from the grill to a platter and tent the racks with foil. Let them rest for 10 minutes before slicing between each rib to separate the chops.