This was my first time ever cooking any type of lamb. This was a chance to use fresh herbs from my garden, but you could use dried herbs as well. I ended up making 8 large lamb chops which was way too much for us. However, if you are feeding several people and want some leftovers, it should work. Otherwise, feel free to just add half of everything. Also, this recipe is naturally gluten free and such, so no changes required!
4 garlic cloved, minced
2 T. fresh rosemary
1 tsp fresh thyme and 3/4 tsp dried thyme
Pinch of cayenne pepper
2 tsp coarse sea salt
4 T. extra-virgin olive oil
8 large lamb shoulder chops
Put olive oil and all spices in a blender and blend until all are minced. Rub onto each lamb chop and marinate the lamb chops in the fridge for one hour. I put them in a plastic container with a lid and any extra oil mixture. When you take lamb chops out after an hour, start the grill and allow the lamb chops to sit out for 20 minutes. Toss them on a really hot grill and cook until the outsides are done- about 2-3 minutes on the first side and 3-3.5 minutes on the second side. Our lamb chops were really large, so we did it just one or two minutes longer per side. We served them pretty rare but you can cook them longer if you want. Just don’t overcook them!
Original recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-lamb-chops-recipe.html