Pounded Lamb Chops With Rosemary Recipe
Ingredients
| 4 lamb rib or loin chops about 1 1/4 lbs. total, | ||
| Each 3/4 to 1 inch thick | ||
| Garlic | 4 Clove (5gm), pressed | |
| Rosemary | 2 Tablespoon, minced | |
| Or 1 tablespoon dry rosemary | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
| 2 tablespoons olive oil or salad oil | ||
| Rosemary sprigs | ||
Directions
Slash fat around edge of each lamb chop at 1-inch intervals, cutting just to meat.
Stir together garlic, minced rosemary, parsley, and oil.
Rub each side of each chop with about 1 tablespoon of the rosemary mixture, then place chops between sheets of plastic wrap and pound with a flat-surfaced mallet until meat is about 1/4 inch thick.
Place chops on a greased grill about 6 inches above a solid bed of hot coals.
Cook, turning once, until done to your liking; cut to test about 4 minutes for medium-rare.
Garnish with rosemary sprigs, if desired.
Stir together garlic, minced rosemary, parsley, and oil.
Rub each side of each chop with about 1 tablespoon of the rosemary mixture, then place chops between sheets of plastic wrap and pound with a flat-surfaced mallet until meat is about 1/4 inch thick.
Place chops on a greased grill about 6 inches above a solid bed of hot coals.
Cook, turning once, until done to your liking; cut to test about 4 minutes for medium-rare.
Garnish with rosemary sprigs, if desired.
Chef
