INGREDIENTS
• 1 two to four ounce baby lamb chops
• 3 tablespoons extra virgin olive oil, plus oil for serving
• 2 tablespoons picked thyme leaves
• ½ Preserved Myer lemon finely chopped
• Sea salt and freshly ground black pepper
• 3 fresh lemons cut in half
DIRECTIONS
This is a fantastic quick cook entrée to serve just before your guest dine, and all your other cooking is ready to go. Just use your ash rake to move the coals to the front of the oven and set up your Tuscan Grill. Minutes later you will be eating!
In a bowl (large enough to hold the lamb), place the olive oil, thyme, and preserved lemon. Stir to combine. Add the lamb to the bowl and toss to coat the chops completely. Allow the lamb to marinade as least 15 minutes, or up to 2 hours. Remove the lamb ½ hour before cooking and gently blot dry. Season the lamb with salt and pepper. Prepare your grill. Place your chops on the hot grill with the bones facing the mouth of the oven (perpendicular from the grill grates). Return the grill to the oven and cook for 2 to 3 minutes. With tongs flip your chops over and continue to cook until an internal temperature reaches 103-135F, about 2 more minutes. Allow the chops to rest for a minute or two before serving. Serve fresh or grilled lemon halves to squeeze onto the chops.
