Ingredients
- 12 rib or loin lamb chops (about 2 1/2 pounds total); have the butcher ”French” the rib chops (trim and scrape the top portions of the bones clean)
- ¼ cup coarsely chopped rosemary
- 4 cloves garlic, peeled and crushed with the side of a knife
- Extra-virgin olive oil, for sprinkling
- Coarse sea salt or kosher salt
- Freshly ground black pepper
4 servings
Preparation
- In the morning, get out a large bowl or dish. In it, combine the lamb chops with the rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, then cover with plastic wrap and refrigerate until an hour before dinner, giving them a stir every few hours.
- An hour before serving, set out the chops to bring them to room temperature. Preheat a grill to medium high or a broiler. Season the chops with salt and pepper. Grill for 2 to 3 minutes on each side, turning them just once, so that they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.
Dining and Cooking