Pounded Lamb Chops With Rosemary Recipe
Ingredients
| Garlic | 4 Clove (5gm), pressed | |
| Rosemary leaves | 2 Tablespoon, minced | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| 2 tablespoons olive oil or salad oil | ||
| 4 lamb rib or loin chops (3/4 to 1 inch thick; about 1 1/4 lbs, total) | ||
| Vegetab1le oil cooking spray | ||
Directions
To prepare these chops for speedy cooking on the grill, you first pound them until thin (the rib bone lies at one side, so you can leave it attached).
A garlic-rosemary mixture rubbed into each chop produces a wonderful aroma during grilling.
In a small bowl, mix garlic, minced rosemary, parsley, and oil.
Slash fat around each lamb chop at about 1-inch intervals.
Rub about 1 tablespoon of the rosemary mixture on each side of each chop.
Place 1 or 2 chops between large pieces of plastic wrap.
With a flat- surfaced mallet, pound meat evenly and firmly until about 1/4 inch thick.
Spray a barbecue grill with cooking spray.
Place chops on grill about 6 inches above a solid bed of hot coals.
Grill, turning once, until done to your liking when slashed (about 4 minutes total for medium-rare).
Garnish with rosemary sprigs, if desired.
A garlic-rosemary mixture rubbed into each chop produces a wonderful aroma during grilling.
In a small bowl, mix garlic, minced rosemary, parsley, and oil.
Slash fat around each lamb chop at about 1-inch intervals.
Rub about 1 tablespoon of the rosemary mixture on each side of each chop.
Place 1 or 2 chops between large pieces of plastic wrap.
With a flat- surfaced mallet, pound meat evenly and firmly until about 1/4 inch thick.
Spray a barbecue grill with cooking spray.
Place chops on grill about 6 inches above a solid bed of hot coals.
Grill, turning once, until done to your liking when slashed (about 4 minutes total for medium-rare).
Garnish with rosemary sprigs, if desired.
Chef
