Things You'll Need:
- 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
- Groceries
- Zesters
- Plastic Freezer Bags
- Broiler Pans
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Step 1
Prepare fresh rosemary by removing leaves from the stem; chop leaves. Discard stems.
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Step 2
Combine fresh or dried rosemary with lemon zest, garlic paste, olive oil, sugar and salt and pepper to taste in a small bowl.
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Step 3
Rub lamb chops with marinade.
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Step 4
Marinate chops, covered, in refrigerator for 1 hour or overnight.
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Step 5
Preheat broiler.
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Step 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.










Comments
uniquechoices said
on 3/2/2009 I love lamb, but always had a hard time cooking it just right. I'll try this one on for size. Thanks.
Shawn said
on 7/26/2008 this is an awesome recipe. it reminds me of the lamb chops at Evvia in Palo Alto. delicious