Lamb Chops with Garlic and Rosemary
This recipe can be completed with a simple side dish of herbed white beans. Drain and rinse 1 to 2 cans (each 14 oz.) of cannellini beans. Briefly sauté the beans in a few tablespoons of olive oil with minced garlic, then toss with a drizzle of Champagne vinegar and 1 Tbs. chopped fresh marjoram. Season with salt and pepper.
- 3 lemons
- 1/4 cup olive oil
- 5 anchovy fillets (optional)
- 1 Tbs. minced fresh rosemary
- 4 garlic cloves, minced
- 8 lamb loin chops, each about 6 oz. and 1 inch thick
- Freshly ground pepper, to taste
Marinate the lamb
Grate 2 tsp. zest from the lemons and squeeze 1/2 cup juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine the olive oil and anchovies and mash with a spoon to form a paste. Stir in the lemon zest, lemon juice, rosemary and garlic. Season the lamb with pepper. Place in the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to overnight.
Cook the lamb
Prepare a hot fire in a grill. Or, preheat a broiler.
Remove the lamb from the marinade, discarding the marinade. Place the chops on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, for about 10 minutes total for medium-rare, or until done to your liking. Divide the chops among 4 plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).