Saturday, July 30, 2011
Grilled Lamb Chops with Rosemary and Garlic
8 4oz. New Zealand lamb chops
¼ C extra virgin olive oil
2 tsp. finely minced garlic
1 TBS fresh rosemary leaves, finely chopped
Juice of ½ large lemon
1 tsp. kosher salt
½ tsp. freshly ground black pepper
Mix all ingredients except lamb. Rub chops with mixture, and put in refrigerator for a couple of hours. Preheat grill to 400*. Cook on each side about 6 minutes, or until desired doneness. May also be cooked in oven.
My husband loves lamb, but I never cook it. For his 70th birthday I decided to finally give it a try. I found this recipe on Food Network, and made a fantastic meal of Tzatziki with pita bread, Greek salad, grilled lamb. Wayne's Risotto, and Buttery Minted Peas. A great combination!