Pat's Garlic Grilled Lamb Chops

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Cut the top off the garlic head.

3. 3

   Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil.

4. 4

   Roast in the oven for 30 minutes, then remove and let cool.

5. 5

   Once cool, squeeze the roasted garlic cloves from the skin into a small bowl.

6. 6

   Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs.

7. 7

   Adjust the seasoning with salt and pepper, if necessary.

8. 8

   Mix well to make a paste.

9. 9

   Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.

10. 10

    Preheat a grill to medium-high heat.

11. 11

    (Chef's Note: Test by holding your hand 5 inches above the grates.

12. 12

    If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)

13. 13

    Grill the lamb racks, meat side down, for about 3 minutes on the first side.

14. 14

    Turn, then let the second side grill for 5 minutes total, for medium-rare doneness.

15. 15

    Cook slightly longer for medium.

16. 16

    (Cook's Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)

17. 17

    Transfer the lamb from the grill to a platter and tent the racks with foil.

18. 18

    Let them rest for 10 minutes before slicing between each rib to separate the chops.

* Per serving · 4 servings · Values may vary.