Monday, March 30, 2009

Lamb Chops with Garlic and Rosemary

I made these last night with lamb from Crabapple Farm and Not Your Ordinary Farm. They were, in my mother-in-law's words, out of this world. And the preparation is embarrassingly easy. I served these with the sweet and savory parsnips, which made a nice pairing, and a green salad with local mesclun and feta for a bit of a Greek flair throughout the meal. The rosemary came from my potted plant.

6 or so cloves garlic, peeled
1 Tbsp chopped fresh rosemary
1/2 tsp salt
Freshly ground black pepper to taste
1 tsp olive oil
4 large or 8 small lamb chops, at room temperature

Minced the garlic and rosemary together or mash in a mortar and pestle if you have one. Add the salt, pepper, and olive oil and stir to form a paste. Spread this all over the lamb chops, rubbing it in well. Let them sit for as long as you have time for (if more than an hour or so, refrigerate, bringing them back up to room temperature before cooking). Even 20 or 30 minutes is beneficial.

Preheat the broiler, then broil the chops for about 4 minutes on each side for medium rare (add another minute or so if you prefer them medium).

Serves 3-4.

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