|Garlic and rosemary marinated lamb chops.|
Lamb chops are fancy, easy, and delicious. They look like tiny T-bone steaks! You feel like the giant in the 80"s version on Jack and the Beanstock, feasting like a tyrant. I sometimes make these for special occasions--but in this case, the special occasion was It's Monday and Lambchops Were on Sale.
When considering how many to buy, I think 3 per person is a good amount, especially if you're serving sides. We made ten--that was dinner for two plus lunch for one.
Making lamb chops is super simple.
Lamb chops (any amount)
A few garlic cloves, minced
A few twigs of rosemary, chopped
What to do:
Salt and pepper the chops lightly on both sides. Scatter the garlic and rosemary over the chops, then pour olive oil over each. The chops don't need to be drowning in oil--I used about half a cup for 10 chops.
Let the chops marinate for a couple hours.
Then, grill the chops on a very hot barbecue. For medium rare, we grilled each on for about 2 min per side--but the cooking time depends on how hot your grill is.
Let the chops rest for about 5 minutes before eating. Yummm!
|Lamb chops marinating|
|Two lobbyists in favor of lamb chops|
|This smells of garlic, rosemary, and bubbling lamb fat.|
|Lamb chops resting.|
|Lamb chops, corn and squash casserole, green beans and arugula, and homebrew. Perfect summer dinner!|