Grilled Lamb Chops

Rinse the lamb chops with cold water and pat dry. Remove visible tendons and fat. Place the chops in a shallow dish.

For the marinade, pluck thyme leaves and rosemary needles from the stems and finely chop. Finely chop sage leaves as well. Mix all ingredients together well.

Add the lamb chops to the marinade and refrigerate for at least 30 minutes.

Remove from marinade and grill on hot grill for about 3 minutes on each side until crispy brown. The lamb chops should still be tender pink inside.

For the garnish, heat butter in a pan and fry sage leaves in it on both sides. Wash the arugula leaves and drain well. Spread the arugula leaves on the plates, place the lamb chops on top so that the bones stick up like a crown. Garnish with the fried sage leaves.

Preparation Tip:

Serve crispy fried polenta slices with this recipe for lamb chops.

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