Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1-½ pound Small 2-inch Thick Lamb Chops
- Olive Oil
- Salt And Pepper
- Fresh Rosemary Sprigs
Preparation Instructions
Wash and dry lamb chops well. Brush on both sides with the olive oil; sprinkle each side with salt and pepper. Remove the leaves from the rosemary by stripping them from the stem with your fingers; sprinkle over the chops. Cook over a hot grill about 4 minutes per each side. The main thing is to not overcook them.
Serve with roasted asparagus and boiled new potatoes with lemon butter.
