Fine Cooking Magazine - November/December 2020

Servings:4

This bright marinade is always a sure-fire hit (besides lamb, it’s great on chicken, swordfish, and potatoes). The chops are delicious served with some pita bread and grilled eggplant.

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2/3 cup olive oil
2/3 cup fresh lemon juice; more wedges for serving
1/4 cup pure maple syrup
1/3 cup finely chopped garlic (about 12 cloves)
1/4 cup fresh thyme leaves, plus sprigs (optional)
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 lamb rib chops, trimmed

Preparation

In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves (and a few sprigs, if you like), pepper flakes,1-1/4 tsp. salt, and 1/2 tsp. black pepper, and stir to combine.
Put the chicken in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat on all sides. Marinate the lamb chops for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).
Remove the lamb chops from the marinade, shaking off the excess. Grill the chops, turning once, until cooked through, about 6 minutes. Season with more salt to taste, and garnish with lemon wedges and thyme sprigs, if you like.

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Lamb Rib Chops
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Reviews (2 reviews)

DJ| 02/14/2019

There is an error in the text. It says to add the chicken to the marinade.
springs9| 08/09/2017

Excellent on the lamb chops. I reserved some of the marinade to drizzle over the grilled chops. Very tasty