Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons
If you have approximately 1 hour and 55 minutes to spend in the kitchen, Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 81 calories. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a side dish. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up oregano and dill, garlic, lemons, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Whisk together oil, garlic and thyme in a shallow large baking dish.
Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
Remove the chops from the refrigerator 20 minutes before grilling.
Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness.
Remove and rest for 2 minutes. Slice into individual chops.
Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper.
Garnish with fresh sprigs of oregano and dill.
Serve the remaining grilled lemons on the platter with the chops.