BYLINES BY SCOTT

GET CHEF MARC MURPHY’S LAMB CHOPS RECIPE

Chef Marc Murphy told us his Hamptons favorites—now he’s sharing another recipe that you’ll want to make the next time you light up the grill. “Perfect for indoor and outdoor grilling, this recipe is simple, delicious, and always a crowd-pleaser,” he says of his lamp chops.

1/2 cup plus 2 tbsp of extra-virgin olive oil; leave more for oiling the grill
3 garlic cloves, minced
2 tbsp roughly chopped fresh thyme leaves
12 (1/2 inch-thick) lamb rib chops (see Tip)
Kosher salt
Freshly ground black pepper
2 lemons, halved crosswise
2 bunches (about 8 cups) watercress

Tip: Ask your butcher to separate the rack of lamb ribs for you, but make sure you tell him or her to keep the fat on (i.e., do not French the bones)—you want the fat for grilling. Not only will it prevent the meat from drying out, but it will also give a great amount of flavor to your finished dish.

In a large bowl, combine 1/2 cup of the olive oil, the garlic, and thyme. Add the lamb chops and turn to coat. Cover and refrigerate for at least 3 hours or preferably overnight. You can also do this in a large resealable plastic bag. Preheat a grill or heat a grill pan over moderately high heat until hot.

Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the lamb from the marinade and scrape off any excess. Generously season the lamb with salt and pepper. Place the lamb on the grill and cook until nicely charred and well-marked, about 3 minutes on each side. Place the lemon halves on the grill, cut side down, to grill while you cook the lamb.

Divide the watercress among four plates and drizzle with the remaining 2 tbsp olive oil. Place the chops on top of the watercress and squeeze the grilled lemon over the lamb and watercress. Serve immediately.

Read the Article at Hamptons-Magazine.com HERE.