12 great quality lamb chops, ideally from from Patagonia
6 heads of garlic
1 small bunch of mint
1 small bunch of thyme
Sea salt and pepper to season
50 ml olive oil
Marinate the lamb chops with the mint, thyme, pepper & olive oil for a couple of hours.
Place the garlic heads in a baking pan and drizzle a couple teaspoons of olive oil; cover heads withaluminum foil and bake at 200°C for 30-35 minutes, or until the cloves feel soft when pressed.
Preheat the grill.
Save the marinade and grill the lamb chops at high heat for 3 to 5 minutes each side. Once ready, leave to rest for other 5 minutes and cover with marinade
Serve with the roasted garlic andmixed leaves.