Grilled Lamb Chops with Roasted Garlic

¼ cup extra-virgin olive oil, plus more for drizzling

4 thyme sprigs

1 clove garlic, minced

2 heads garlic, halved crosswise

2 tsp. chopped rosemary leaves

¼ tsp. ground cumin

8 lamb loin chops

Salt and freshly ground black pepper

Preparation:

In a large, shallow dish, combine the ¼ 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. Preheat the oven to 350°F. 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. 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. Serves: 4.