Ingredients
1/4 c. extra-virgin olive oil
4 thyme sprigs
1 clove garlic
2 head garlic
2 tsp. chopped rosemary leaves
1/4 tsp. ground cumin
8 lamb loin chops
Salt and freshly ground black pepper
White Bean Puree
Preparation
Step 1In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary, and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.Step 2Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.Step 3Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.
