Grilled Rosemary Lamb Chops, served with a 2010 Lynfred Sauvignon Blanc!
Because we’re now officially 3 meals and 1 wine behind (at least), I’m going to try to keep everything short and sweet until we’re caught up. This lamb chops recipe was very simple and delicious and steak can be easily substituted. Also, the first picture has a small preview of the next upcoming meal (we cooked them together) which is the Roasted Veggie & Ham Fritatta. Hopefully over the next week everything else will be posted (which for me is a serious amount of posting).
The only ITEM! I would say is that, with all meat that has bones in it, you have to make sure the bone doesn’t cause some parts of the meat to be raised off the pan you’re cooking with, or they will still be raw.
Also, in order to marinate the lamp chops, we didn’t use a large bowl, we used what we normally do which is a ziplock baggie…we’ve found this is much easier and faster way to cover the meat and to marinate.
From the Private Kitchen of Lynfred Winery Chef Chris Smith
Makes 4 servings (or 2 depending on meal size)
INGREDIENTS
2 pounds lamb rib chops
salt and pepper, to taste
2 T olive oil
1 T chopped fresh rosemary
1 T chopped garlic
DIRECTIONS
1 - Season the chops with salt and pepper.
2 - In a large bowl, stir together the oil, rosemary and garlic. [ED NOTE: after this, pour into ziplock baggie per item above).
3 - Add lamb chops, turning to coat.
4 - Cover and refrigerate for at least 2 hours, or up to 24 hours.
5 - Prepare a grill pan or preheat your broiler.
6 - Grill or broil the chops to desired doneness (about 6 minutes for rare, 7 minutes for medium-rare). Turn the chops so they are brown on all sides.
