FEEDS: 2

WHAT YOU'LL NEED:

• 2 lamb shoulder chops
• 2-3 T. tomato paste
• 2 T. fresh rosemary, chopped

LET'S COOK

Smear the tomato paste on all four sides of the lamb shoulder chops and sprinkle with the chopped rosemary. Then, using a sharp fork, poke the lamb repeatedly on all sides. Doing so helps to distribute the flavors and tenderize the meat. Cover and refrigerate for at least 3 hours to allow the lamb to marinate.

Remove the lamb from the refrigerator at least 30 minutes before cooking, allowing it to rest at room temperature. Preheat a broiler or grill, cook on both sides until it’s done to a medium state, allow it to rest a few minutes and then serve.

MORE IDEAS:

You can use finely chopped onion or garlic in place of the rosemary.

This dish is great with broiled or grilled potato wedges and asparagus spears.