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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
The first time I tasted lamb was at my sister-in-law, and I was surprised by how much I enjoyed it. Lamb is a softer and lighter meat than beef, and by marinating and then grilling it, you’re really getting the most out of your meat.
2 pounds lamb chops
kosher salt, to taste
black pepper, to taste
1/3 cup Gefen Olive Oil
1/4 cup lemon juice
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon thyme
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
Season meat with salt and pepper.
Place oil, lemon juice, vinegar, thyme, and garlic into a ziplock bag.
Add lamb chops, close bag, and shake well to coat.
Marinate for one hour at room temperature or overnight in fridge.
Heat grill.
Place meat on grill and grill for five minutes on each side or until an instant-read thermometer reads 140 degrees Fahrenheit for medium-rare.
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Photography by Chavala Weinberg
Styling by Rochela Besser
Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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