Grilled Lamb Chops

• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves
• 1 tablespoon fresh rosemary leaves, coarsely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• Pinch of cayenne pepper
• 6 lamb chops (each about 3/4 inch thick)

1. In a food processor fitted with a metal blade, blend the oil, garlic, rosemary, thyme, sea salt, and cayenne pepper to form a paste.
2. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.
3. Heat a grill pan over a high flame until almost smoking.
4. Add the chops and sear for 2 minutes on each side.
5. Reduce the heat to medium and cook the lamb chops to desired doneness, about 3 minutes longer per side for medium-rare.
6. Transfer the lamb chops to two plates, dividing equally, and serve.

extravirgin olive oil, garlic, rosemary, thyme, salt, cayenne pepper, lamb chops

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-376713 (may not work)