Cookbook:Grilled Lamb Chops

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• 4 thick-cut bone-in lamb loin chops
• 1 tsp rosemary, finely chopped
• 2 tsp thyme, finely chopped
• Salt
• Freshly-ground black pepper
• 1 Tbsp smoked paprika
• ½ head garlic
• 4 tsp cayenne pepper
• Olive oil

1. Rub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.
2. Grill chops over high heat for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat these steps on the other side of the chops.
3. Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare.
4. Remove and let rest 7 minutes. Serve warm.