Lamb Chops

Name: Lamb Chops
Ingredients: 12 rib or loin lamb chops (about 2 1/2 pounds total); have the butcher ''French'' the rib chops (trim and scrape the top portions of the bones clean); 1/4 cup coarsely chopped rosemary; 4 cloves garlic, peeled and crushed with the side of a knife; Extra-virgin olive oil, for sprinkling; Coarse sea salt or kosher salt; Freshly ground black pepper

6 ingredients

9 steps

Ingredients

12 rib or loin lamb chops (about 2 1/2 pounds total); have the butcher ''French'' the rib chops (trim and scrape the top portions of the bones clean)
1/4 cup coarsely chopped rosemary
4 cloves garlic, peeled and crushed with the side of a knife
Extra-virgin olive oil, for sprinkling
Coarse sea salt or kosher salt
Freshly ground black pepper

Directions

1

In the morning, get out a large bowl or dish.
2

In it, combine the lamb chops with the rosemary and garlic.
3

Sprinkle enough olive oil over the chops to coat them lightly.
4

Toss to coat, then cover with plastic wrap and refrigerate until an hour before dinner, giving them a stir every few hours.
5

An hour before serving, set out the chops to bring them to room temperature.
6

Preheat a grill to medium high or a broiler.
7

Season the chops with salt and pepper.
8

Grill for 2 to 3 minutes on each side, turning them just once, so that they are nicely browned on the edges but still quite pink inside.
9

Pile onto a warm serving platter and set on the table.