Grilled Baby Lamb Chops with Crispy Rosemary
- 1/4 cup olive oil
- 4 cloves garlic, peeled and sliced thin
- 4 tablespoons fresh rosemary leaves
- 2 lemons, zested
- 8 single lamb chops
- Salt and freshly ground black pepper
Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
Prepare a hot grill.
Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.
Recipe courtesy Michael Chiarello, 2007
Baby Lamb Chops with Rosemary Parmesan Crust and Barolo Syrup with Scalloped Potatoes and Haricots Verts
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray