Rosemary Lamb Chops

These elegant lamb chops are great for entertaining because the cook quickly. If you can't find chops, buy a rib roast and ask the butcher to slice it into ribs. Serve with roasted potatoes and broccolini or spinach.

Ingredients

Yield: 4 servings

12 lamb rib chops, Frenched
3 Tablespoons coarsely chopped fresh rosemary sprigs, divided
2 cloves garlic, crushed
2 Tablespoons grated lemon peel
2 Tablespoons Worcestershire sauce
Vegetable oil

Method

Combine 2 tablespoons chopped rosemary with garlic, lemon peel and Worcestershire sauce in a bowl. Add the lamb chops and pat the mixture onto the chops. Cook lamb chops on a grill or lightly greased skillet over medium heat, until desired doneness, about 3 minutes on each side for medium rare or 5 minutes for well done. Garnish each serving with the remaining rosemary.

Serving Suggestion

Pair with Bighorn Cellars "Broken Rock" Cabernet 2004.

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 7-10 minutes