Cook Time: 45 minutes
Prep Time: 15 minutes
Ready In: 1 hour
For the rub:
1 bunch fresh Italian parsley
6 garlic cloves
½ cup extra virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
For the chops:
2 (8-rib) frenched racks of lamb
2 tsp fine chopped fresh thyme
1 tsp chopped fresh rosemary
2 tbsp pure olive oil or olive oil blend
Freshly ground black pepper
1. Pick four sprigs from the bunch of parsley and reserve in the refrigerator to use as garnish later. Remove the leaves from the parsley stems. Wash with cold water and dry in a salad spinner.
2. Place all the leaves into a food processor. Peel the garlic cloves and remove the woody stem. Place the peeled garlic cloves into the food processor along with the olive oil, salt and pepper.
3. Turn the food processor on for about 30 seconds then stop and use a rubber spatula to scrape down the sides of the bowl. Process again until the parsley becomes a smooth paste. Stop and scrape the sides as needed to ensure a smooth puree. Pour the mixture into another container and refrigerate.
1. Turn on the grill to high and allow to preheat while you prepare the lamb. Using a boning knife, cut each lamb rack into four equal “double chops”. (You may ask the butcher to do this for you.)
2. Lay the chops flat onto a shallow baking dish and drizzle with the olive oil. Sprinkle the herbs and season with salt and pepper over the chops. Using your hands, make sure the olive oil and herbs are evenly and lightly coating the chops. Wash and dry your hands. Remove the persillade from the refrigerator.
3. Using a pair of medium or long tongs, place the lamb chops on to the hot grill. Try to place all the chops in the same direction to help you keep track of each turn. To get the crosshatch marks marks a good tip is to have them face at 2 o'colock then shift them to 10 o'clock. Cook the chops on all four sides for about 3 to 5 minutes each, depending on the desired temperature.
4. When the chops are seared on all sides and cooked the way you want them, remove them from the grill and place them back into the shallow dish. Using a small spoon, coat them evenly on all sides with the persillade.
5. Return the chops to the hot grill and quickly sear all sides again. Place two chops on each plate and garnish with the reserved sprigs. Place the remaining persillade on the table and use for dipping.
Also check out the other videos in Chef Pilar's https://grokker.com/cooking/collection/taste-of-napa-/521cd891eed0e44b4600014c collection