Broiled Lamb Chops with Herbed Garlic Puree


A 4-ounce lamb chop contains approximately 14 grams of fat, 40 percent of which is saturated. Careful trimming can reduce this to around 4 grams of total fat per chop, including 1.5 grams of saturated fat. In this recipe, a rich-tasting paste of smoked garlic and fresh herbs replaces the fat and prevents the edges of the meat from drying out. If you do not have a smoker, you can substitute roasted garlic for smoked.




  • 1/4 cup Smoked Garlic Paste
  • 2 tablespoons chicken broth
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons chopped cilantro (can sub with flat-leaf parsley)
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • salt and freshly ground black pepper to taste

As for THE LAMB ~

  • 8 (4 ounce each) bone-in loin or rib lamb chops with visible fat removed


  1. To make the puree, combine the smoked garlic paste, broth, oil and vinegar in a food processor or blender. Process until smooth. Stir in the cilantro (or parsley), thyme and rosemary. Season with salt and pepper. (The Herbed Garlic Puree can be made in advance and refrigerated for up to 1 week or frozen for up to 6 months.) Reserve half the puree and set aside.
  2. Generously season the chops on both sides with salt and pepper. Using a small spatula, spread the remaining garlic puree around the trimmed edges of the chops.
  3. Preheat the broiler. Broil the chops 4 inches from the flame for 4-5 minutes per side to medium-rare (130 degrees F)
  4. Serve immediately, with the 1 tablespoon of the remaining puree spooned onto the side of each plate.


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