FEEDS: 4

WHAT YOU’LL NEED:

• 4 fresh, center cut loin lamb chops
• 1 T crushed garlic
• 2 T chopped fresh rosemary
• 3 T olive oil

LET'S COOK

Begin by purchasing good quality loin lamb chops. Have them cut an inch thick.

Mix the crushed garlic, chopped rosemary and olive oil and let it sit for 10 minutes or so, allowing the flavors to blend.

Lay out the chops, evenly distribute half the paste on the chops and spread it over the meat. Next, use a sharp and sturdy fork to poke the seasoning into the meat repeatedly. Do the same to the other side of the chops with the rest of the seasoning paste. Cover and allow to sit out at room temperature for about 45 minutes.

Grill or broil just until the meat is pink. This will take between 6 and 8 minutes per side, depending on your fire intensity and the distance from the heat source to the rack.

Allow the cooked chops to rest for 3-4 minutes before serving so the juices set.

MORE IDEAS:

We developed this recipe while visiting with old friends John and Cathy Bramhall in Bend, Oregon. The chops were from Anderson Farms in Oregon and the flavor was superb. There’s no beating fresh, domestic lamb.

Serve these chops with slices of grilled sweet potato and steamed broccoli buds.