Lamb Chops with Rosemary
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. ●◊●