Thursday,23 May, 2019
Current issue | Issue 1285, (3 - 9 March 2016)
Thursday,23 May, 2019
Issue 1285, (3 - 9 March 2016)

Ahram Weekly

Lamb chops in thyme-rosemary garlic marinade

Serves 4


4 thick lamb chops (excess fat trimmed)


1 tbsp fresh thyme (leaves only)

1 tbsp fresh rosemary (leaves only)

1 tbsp crushed garlic

Juice and zest of 2 lemons

2 tbsp extra virgin olive oil

Salt + pepper


Pat dry lamb chops with kitchen paper towels.  Mix all marinade ingredients, inside a tiny electrical food processor and blend well, to achieve the softest texture.  You can also use a pestle and mortar instead, to pound thyme, rosemary, garlic, salt and pepper together, until pulpy.  Stir in lemon juice, zest and olive oil.  Pound gently to combine and integrate.  Coat generously lamb chops; smearing them totally from all sides with marinade.  Refrigerate, covered, for four to five hours, or for overnight.  Heat a corrugated griddle pan on high, until almost smoking.  Add the lamb chops and grill for three to four minutes; once, on each side; grill marks showing, slightly pink inside; medium done.  Serve hot with sautéed vegetables.

add comment

  • follow us on