Olive Oil & Rosemary Lamb Chops

March 28, 2018

Rack of lamb with garlic, rosemary and peppercorns


Spring lamb is an obvious choice for entertaining this time of year.  We
love the simplicity of this recipe, which allows the quality of the
ingredients speak for themselves.



We recommend  broiling, which  uses an intense radiant heat similar
to grilling with less effort and no  worry about inclement weather!
A broiler's intensity at nearly 600°F produces a delicious Maillard
reaction of browned (caramelized) foods  adding savor and one extra
layer of complexity.




8 lamb chops, about 1" thick

6 to 8 Tbsp Extra Virgin Olive Oil

2 garlic cloves, minced

4 tsp.  chopped fresh rosemary

Maldon salt to taste

freshly ground black pepper




Set the broiler to high

Coat the lamb chops with half the oil and all of the seasonings

Broil for 5 minutes, and use the balance of oil to baste the

chops. Turn and broil for approximately 5 minutes more


Pair this with a California Cabernet Sauvignon




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