Grilled Lamb Chops- Riyash Kharouf ma’ Taratoor

SERVES: 4

PREP TIME: 15 minutes

REFRIGERATION TIME: 1 hour

COOKING TIME: 6 minutes

RESTING TIME: 3 minutes

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon Arabian Gulf Spice Mix (Baharat)
• Twelve 1-inch (2.5-cm) thick lamb loin or rib chops, about 3 oz (75 g) each
• Creamy Garlic Sauce

INSTRUCTIONS:

1. In a small bowl, mix together the olive oil, salt, oregano, thyme, basil, black pepper, and Arabian Gulf Spice Mix.
2. Rub both sides of the lamb chops with the spice mixture. Cover and refrigerate for 1 hour.
3. To broil the chops, preheat the broiler to high and set the oven rack 3 to 5 inches (7.5 to 12.75 cm) from the heat source. To grill the chops, preheat the grill to medium-high heat.
4. Broil or grill the chops for about 3 minutes on each side for medium-rare doneness. If grilling, place the chops directly over the heat source.
5. Allow the chops to rest, covered with foil, for a few minutes before serving.
6. Serve the lamb chops with the Creamy Garlic Sauce.