Pounded Lamb Chops With Rosemary
|Garlic||4 Clove (20 gm), minced or pressed|
|Minced fresh rosemary/1 tablespoon dry rosemary||2 Tablespoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Lamb rib/Loin chops||1 1⁄4 Pound (4 Ribs, 3/4 To 1 Inch Thick)|
|Vegetable oil cooking spray||1|
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.