- ¼ c extra virgin olive oil
- ½ lemon, juiced
- sea salt and freshly cracked pepper
- 1 stalk rosemary stalk, leaves only, chopped.
- 4- –inch lamb chops, fat trimmed if necessary.
Whisk all ingredients except for the chops together. Pour over chops in a bowl or place in a ziplock. Refrigerate for about four hours turning occasionally.
Bring chops to room temperature. About ten minutes before cooking dry chops and season. (This will dry out the surface allowing the chops to get those attractive grill marks.) Meanwhile, bring leftover marinade to a boil for three minutes. Take off heat and reserve.
Start coals or heat grill to medium high. Lamb is best done over charcoal but a gas barbecue or a grill pan set to high on the stove-top will work.
Grill chops about 4 minute per side for medium rare. Baste with marinade upon turning over. Transfer to platter, with more fresh rosemary, sea salt and a squeeze of lemon juice if desired. Serve with roast potatoes and Tinhorn creek’s Oldfield Series Cab Franc.
Serves 4.