Lamb Chops With Rosemary-Garlic Paste |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This was printed in the New York Times and comes from William-Sonoma's Mastering Grilling and Barbequing . Ingredients:
2 tablespoons finely chopped fresh rosemary |
3 garlic cloves, mashed with |
3/4 teaspoon salt |
2 tablespoons extra virgin olive oil |
1/2 teaspoon fresh ground black pepper |
8 lamb loin chops, each about 4 1/2 oz. and 1 1/2 inches thick |
Directions:
1. In a small bowl, combine rosemary,garlic, oil and pepper.
2. Spread the paste over both sides of the chop; let stand 30 minutes.
3. Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.
4. Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side.
5. Move the chops to the cooler side of the grill and cover.
6. Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare.
7. Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.
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