- 4-8 Frenched Lamb Chops from Morris Lamb Farm, cut apart with the bone scraped down
- 1 cup olive oil
- 4 cloves of garlic finely minced
- 4 sprigs of rosemary
- 1 tsp salt
- pepper to taste
Place all ingredients in a large self-sealing bag and refrigerate 4 hours or even up to overnight. Turn at least once. When ready to cook, drain off excess oil, pat off most of oil with a paper towel. On a grill or a hot grill pan on the stove, sear them for 2-3 minutes per side or until still pink in the middle. Serve hot. Great served with a mixed mushroom sauce.
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