Not everything that goes on the grill has to be a big production, and sometimes the best meals are almost embarrassingly simple.
Great tasting lamb is easy to make: just buy some thick cut lamb chops from the butcher and make a paste using the following ingredients:
8 Cloves of Garlic
3 Long Sprigs of Fresh Rosemary (Use only the leaves, not the stems)
2 Tablespoons of Kosher Salt
2 Tablespoons of Fresh Ground Pepper
2-3 Ounces Extra Virgin Olive Oil
About 30 minutes before my lamb is ready to hit the grill, I take it out of the fridge so it has time to get to room temperature. That also gives me time to get the grill nice and hot while also giving me a chance to make my paste using one of the few techniques below.
To make my Baaah-d Ass Paste, I recommend using a mortar and pestle, but if don't have one, a miniature food processor can also work. For either method, you'd look to mash the garlic and rosemary with the pepper and salt, then slowly add the oil until you have the texture you're looking to achieve. If have neither, then you can always start by finely chopping your rosemary and garlic on a cutting board, placing them in a bowl with the salt and pepper, then slowly working in the olive oil until you have the right consistency.
Spread the paste on the lamb, top and bottom, and you are ready to grill.
Get the grill pretty hot and sear each side 4-5 minutes. As I like my lamb rare, I usually stick with 4 minutes, but it really depends on the thickness of the meat. Use the touch test to determine how cooked the meat is in the center. Lamb chops have a significant amount of fat around the bone. This will, for the most part melt off, during the grilling process. If your grill is hot (the way it should be) the fat may catch on fire. No big deal! Don't panic. Just move the chops out of the flames to a different part of the grill.
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