Lamb Chops with Rose­mary

Catron Courier - - News -

by Wilma Stan­ton 12 lamb rib chops, trimmed 1/4 C olive oil 2 Tb­sps. chopped, fresh rose­mary 1 1/2 tsps. cracked black pep­per 1 bunch rose­mary, ex­tra

Pre­pare and heat your barb-q. Trim the chops of ex­cess fat and sinew. Place the chops on a shal­low, non-metal dish and brush with half the oil. Scat­ter half the chopped rose­mary and pep­per on the meat and set aside for 20 min­utes. Turn the meat over and brush with the re­main­ing oil, scat­ter re­main­ing rose­mary and pep­per over chops. Tie the ex­tra bunch of rose­mary to the han­dle of a wooden spoon.

Ar­range the chops on a hot, lightly greased grill. Cook 2-3 min­utes on each side. Bat chops fre­quently with the rose­mary spoon. This will re­lease fla­vor­some oils into the meat. When the chops are al­most done, re­move the rose­mary from the spoon and drop it on the fire where it will flare and in­fuse rose­mary smoke into the chops. ●◊●

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