Grilled Lamb Chops with Herb Garlic Paste
For the best flavor and nutritional value look for lamb that has been grass fed, preferably for it’s entire life. Develop a relationship with your local butcher; they will be able to give you information you need. You will be helping to support sustainable agriculture while giving yourself the best nutrients available.
Preheat grill or broiler
- 6 thick t-bone style lamb chops
- 6 cloves garlic
- 2 teaspoon ground rosemary
- 2 teaspoon oregano
- 2-3 tablespoon olive oil
- 2-3 tablespoon red wine
- Juice of half a lemon
- Salt and Pepper to taste
In a glass dish that will fit the chops add the olive oil, lemon juice and wine. Place chops in the dish and bath them, turning over once. Using a garlic press spread one clove pressed garlic on each chop. Sprinkle with herbs and salt and pepper. Let sit covered at room temperature until ready to cook 20-45 minutes. Grill or broil over medium heat until cooked to your liking – approx 5 minutes on first side and 4 minutes on the second side. Add additional time for thicker cuts. Remove from the heat and season with finishing salt and pepper to taste.
Serve with Rustic Olive Relish.
About the Cook:
Working with my clients in a collaborative setting, we remove the mystery of how each individual can feel and look their best. Together we will discover the what, when and how of eating doesn’t need to be confusing, difficult or time consuming. It will be fun and so natural you’ll wonder why you weren’t always living this way.
Growing up in Marin California, my passion for cooking and good nutrition started in childhood learning “old-world” recipes handed down by my grandparents. I also draw on my experience in cooking in professional settings and caring for people with long-term health challenges. I’m able to design individual programs that aid your own body’s innate wisdom and enjoy the bountiful food experiences that surround us.
Available by appointment: Nutritional Therapy and Cooking Instruction
Heidi Chase, NTP