Nabeel's Grilled Lamb Chops Recipe
2 cloves of garlic chopped
1 tablespoon fresh rosemary leaves
3 tablespoons extra virgin olive oil
Juice of one lemon
Salt and pepper
4-8 lamb chops about 1-inch thick (prefer New Zealand lamb)
½ of a tomato sliced in 3-4 slices
¼ white onion chopped
Pinch of oregano
Mix together cloves, lemon, salt and pepper in a large resealable bag,
add lamb chops, olive oil and rosemary.
Toss well until lamb chops are coated with all of the ingredients.
Keep in the refrigerator either over night or for about 2 hours.
Remove chops from the marinade and allow to come to room temperature.
Heat a grill pan over high heat.
Add chops and sear for about 2 minutes on each side.
While chops are cooking add the onions and sliced tomatoes to the grill pan
and sprinkle both with oregano and salt and pepper.
Cook chops for about 3 minutes for medium-rare, 3 ½ minutes for medium.
Serve lamb chops with the grilled tomatoes and onions.