Tuscan Grilled Lamb Chops with Thyme & Balsamic Drizzle
12 lamb loin chops
Kosher salt & freshly ground black pepper
1 cup olive oil
16 sprigs lemon thyme
4 cloves garlic, minced
Zest & juice of one lemon
AGED BALSAMIC VINEGAR
Maldon Sea Salt Flakes
1. Pour the olive oil into a Ziploc bag and add 2 teaspoons salt, 1 teaspoon black pepper, 8 sprigs of thyme, garlic, lemon zest & juice. Close and swirl to combine. Add the lamb chops to the marinade and refrigerate, turning occasionally, for at least 4 hours or overnight.
2. Remove the chops from the marinade and let them come to room temperature, 30 minutes to 1 hour before grilling.
3. Preheat a gas grill to highest temperature or prepare an OFYR or charcoal grill.
4. If using a gas grill, lower the grill temperature to the lowest setting. Place the chops on the grill and close the hood. The grill will be hot enough to sear the outside, but not overcook the lamb, or cause flames to rise from lamb fat or marinade drippings.
5. Cook to the desired doneness, about 2 to 3 minutes each side (depending on the thickness of the chops) for medium rare. Remove the chops from the grill and place them on a serving platter. Drizzle judiciously with aged balsamic vinegar—just a touch is enough to bring out the succulent earthy nature of the lamb. Sprinkle the lamb with the sea salt flakes and serve immediately.
Lamb chops are traditionally prepared medium rare, but even if you must cook to medium they are still delicious. To make grilled pita chips, simply brush a pita with olive oil, sprinkle with lemon pepper and sea salt. Slice pita into 8 pieces with a pizza cutter and grill over medium heat until golden and crispy. To mimic aged balsamic vinegar, place 1/2 cup balsamic vinegar over medium-low heat until it is reduced to a thick, syrupy consistency. For grilled harissa eggplant, mix olive oil and harissa to taste in a small bowl. Slice eggplant in half lengthwise. Salt liberally and brush on the harissa olive oil mixture and grill over low heat.