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Let’s cookRub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.
Grill chops over high heat for 1 1/2 minutes. Rotate 90° and cook for another 1 1/2 minutes. Flip and repeat these steps on the other side of the chops.
Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare.
Remove and let rest 7 minutes. Serve warm.
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Wikibooks and public-domain recipes via RCP
PreppyMeal formatting, ingredient normalization and labeled quantity/cost estimates. Original source credited.Photo of Sweet Apricot and Rosemary Grilled Lamb Chops — Foodista
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