Grilled Lamb Chops with Roasted Garlic 
 Contributed by Robert Wiedmaier 
ACTIVE:  30 MIN  TOTAL TIME:  1 HR 30 MIN + overnight marinating   SERVINGS:  4

Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, 
which highlights the lamb's slightly gamey flavor. He accompanies each serving 
with half a head of roasted garlic; the sweet caramelized cloves are delicious 
on their own or blended into the silky white bean puree he serves as a side dish.

 1/4 cup extra-virgin olive oil, plus more for drizzling 
 4 thyme sprigs 
 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise 
 2 teaspoons chopped rosemary leaves 
 1/4 teaspoon ground cumin 
 8 lamb loin chops 
 Salt and freshly ground black pepper 
 White Bean Puree, for serving

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, 
minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the 
marinade. Refrigerate overnight. 
2. Preheat the oven to 350°. Set the halved heads of garlic cut side up on a 
large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast 
for 1 hour, until tender. 
3. Light a grill. Remove the chops from the marinade; discard the thyme and 
scrape off the garlic. Season the chops with salt and pepper and grill over 
moderate heat until lightly charred and medium-rare, 5 minutes per side. 
Serve the chops with the roasted garlic and White Bean Puree.

Suggested Pairing 

Syrah is a classic partner for lamb—its black pepper and meaty notes taste great
with gamey meats (it's good with goat, too). Southern France is Syrah's home, 
and there are still great bargains to be found there. 
 
White Bean Puree
ACTIVE:  10 MIN  TOTAL TIME:  25 MIN  SERVINGS:  4 

 3 tablespoons unsalted butter 
 1 small onion, finely diced 
 1 garlic clove, minced 
 1 thyme sprig 
 Two 15-ounce cans cannellini beans, drained and rinsed 
 1 cup low-sodium chicken broth 
 Salt and freshly ground pepper

1. In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig 
and cook over moderate heat, stirring a few times, until the onion is softened, 
about 7 minutes. Add the beans and broth and simmer over moderately high heat 
until the broth is reduced by half, about 5 minutes; discard the thyme sprig. 
Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot. 
Make Ahead The puree can be refrigerated for up to 3 days. Reheat gently.