CLASSIC ROSEMARY LAMB CHOPS

Classic Rosemary Lamb Chops image

Provided by Nancy Fuller

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

Previous Next

1/3 cup olive oil
3 cloves garlic, smashed
1/2 bunch fresh rosemary, chopped
Salt and freshly ground pepper
12 baby lamb chops (about 1-inch thick), Frenched
Flaked salt, such as Maldon, for serving

Steps:

Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.