Lamb Chops with Thyme
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INGREDIENTS 8 lamb chops, cut 1-1/2 inches thick and trimmed of excess fat
1 medium-sized onion
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Parsley sprigsGrate the onion and sprinkle salt over it. Leave for 10 minutes. Squeeze the onion between your palms to extract the juice. Add the juice to the olive oil.
Lay the chops on wax paper. Rub the onion-juice mixture onto both sides of the chops. Sprinkle the thyme on both sides. Cover the chops with wax paper and leave them for 2 hours.
Grill, preferably over hot coals, placing the chops 3 inches from the heat. Grill for 5 minutes on each side. Arrange the chops on a platter, garnish with parsley.
Serves 4