Prep 2 hrs 10 mins
Cook 10 mins
DH and I made this tonight for dinner and really enjoyed it. We used lamb loin chops instead of ribs and it still turned out nice. Prep time includes marinating time. We marinated a little over 2 hours. From Williams-Sonoma "Savoring Italy" cookbook.
- 3 large garlic cloves, finely chopped
- 2 tablespoons chopped fresh rosemary
- 1⁄4 cup olive oil, plus more for brushing
- fresh ground pepper, to taste
- 8 -12 lamb rib chops, trimmed of fat
- salt, to taste
- lemon slice (to garnish) (optional)
- In a small bowl, stir together the garlic, rosemary, olive oil, and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate at least 2 hours or as long as overnight.
- Prepare a fire in a grill or preheat a broiler. Brush the grill rack or the rack of a broiler pan with olive oil. Place the chops on the rack and grill or broil, turning as needed, until browned and crisp on the outside, yet still pink and juicy inside, about 10 minutes.
- Transfer to warmed individual plates, season with salt, and serve immediately with lemon slices.
I won a gift card to my favorite grocery store, and I wanted to indulge in something special for dinner. I chose this recipe. It was fantastic! Lamb ribs aren't cheap, and this elevates them to another level. I grilled them 6 minutes per side for a perfect medium-slightly rare rib. Tender, succulent lamb ribs. Yummers!
MADE FOR ZWT4, Zingo. Very nice! I used the grill, as it's deepest midwinter here and not really weather for grilling! I used not separate chops, but a small rack of lamb for the two of us, as that was what I had available. I used quite a lot more rosemary, as mine did not seem as flavorful as it is in summer. I added a little balsamic vinegar to the marinade for a tang. The piece of lamb grilled to perfection. We had it with baby potatoes, recipe #300298 (also for Zingo), carrots, and a large mixed salad. Thanks, it was really enjoyed!