Ingredient:
4 butterfly lamb chops
1 tbsp olive oil
Black pepper
4 rosemary sprigs
4 mint sprigs
4 thyme sprigs
Method:
Place the lamb chops on a grill rack and brush each one with half of the oil. Sprinkle with black pepper and scatter with the herb sprigs.
Place the chops under a hot grill, 10 cm (4 in) from the heat, and cook for 4-6 minutes. Remove from the heat, lift off the herbs, and turn the chops over.
Brush the chops with the remaining oil, replace the herbs, and grill for 4-6 minutes until done to your liking. Serve hot.
4 butterfly lamb chops
1 tbsp olive oil
Black pepper
4 rosemary sprigs
4 mint sprigs
4 thyme sprigs
Method:
Place the lamb chops on a grill rack and brush each one with half of the oil. Sprinkle with black pepper and scatter with the herb sprigs.
Place the chops under a hot grill, 10 cm (4 in) from the heat, and cook for 4-6 minutes. Remove from the heat, lift off the herbs, and turn the chops over.
Brush the chops with the remaining oil, replace the herbs, and grill for 4-6 minutes until done to your liking. Serve hot.
