How to Make Garlic Rosemary Marinated Lamb Chops

These zesty lamb chops make the centerpiece of an easy meal. Serves two to four, depending on appetites (one or two chops per person).

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Zesters
• Plastic Freezer Bags
• Broiler Pans
• 2 sprigs fresh rosemary (or 1/2 tsp. dried, crumbled)
• zest from 1 lemon
• 1 garlic clove - mashed to a paste
• 2 tbsp. olive (not virgin) oil
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 (1 1/4-inch thick) lamb chops

1. Prepare fresh rosemary by removing leaves from the stem; chop leaves. Discard stems.
2. Combine fresh or dried rosemary with lemon zest, garlic paste, olive oil, sugar and salt and pepper to taste in a small bowl.
3. Rub lamb chops with marinade.
4. Marinate chops, covered, in refrigerator for 1 hour or overnight.
5. Preheat broiler.
6. Broil lamb chops on rack of broiler pan about 4 inches from heat for 3 to 4 minutes on each side for medium-rare meat, or 4 to 5 minutes on each side for well-done meat.

Tips & Warnings

• To zest a lemon, either grate the peel using a fine grater or take off strips of peel with a zester or vegetable peeler, then mince finely. Take care to remove only the yellow peel of the lemon and not the bitter white pith.
• To mash garlic, chop it roughly, then pound in a mortar with a pinch of salt until you have a paste. If you don't have a mortar, sprinkle salt on the coarsely chopped clove, then chop finely. Use the side of the knife to press down and smear the garlic every once in a while as you chop it. The paste will be rougher, but it will work.