Monday, September 12, 2011

Grilled Lamb Chops

Lamb Chops Scottadito

Serves 4
2 cloves garlic, finely chopped
2 tablespoons chopped fresh   rosemary
1/4 cup extra-virgin olive oil
salt and pepper to taste
12 rib lamb chops

  1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the chops to coat both sides. Cover and refrigerate at least 2 hours.
  2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
  3. Transfer to a warm platter and serve immediately.

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