By Kristin Evenrud
Here is a simple recipe that can really wow your holiday guests. The most important thing to remember is to start with young, tender lamb chops. We carry rib, arm and shoulder chops. Stop in and check them out!
Garlic Rosemary Marinated Lamb Chops
2 sprigs fresh rosemary (or 1/2 t. dried, crumbled)
zest of 1 lemon
1 clove garlic, mashed to a paste
2 T. olive oil (not virgin)
1 t. sugar
1/2 t. salt
1/2 t. pepper
4 lamb chops, 1 1/4 inch thick
Remove fresh rosemary leaves from stem. Chop leaves, discard stems. Combine with zest, garlic, oil, sugar, salt and pepper.
Rub chops with mixture. Marinate, covered, in refrigerator at least one hour or overnight.
Preheat broiler. Broil chops on rack over broiler pan about four inches from heat for 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for well-done