Grilled Lamb Chops


In a food processor, make a paste with the first seven ingredients.
3 large cloves of garlic
1 Tbsp. Mansmith’s Crusting Rub
1 Tbsp. fresh rosemary leaves
1 Tbsp. fresh thyme leaves
1 Tbsp fresh parsley leaves
A few red pepper flakes
3 Tbsp. olive oil
6 lamb chops, about 1” thick


Rub the paste on both sides of the chops and marinate for 1 ½ hours in the refrigerator. Remove from the refrigerator and bring to room temperature for about 30 minutes. Meanwhile, prepare the grill to medium-high heat. Grill the chops for about 2 minutes on the first side, turn and cook for about another 3 minutes for medium-rare. (125º on an instant-read thermometer). Tent with foil and let rest for a few minutes before serving.

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