Grilled Ribs of Lamb are so good!

Last night, we made one of my most favorite recipes. It’s simple, refreshing with all this heat and absolutely delicious. It’s important to cut off the fat cap along the lamb ribs and clean as much of the fat as possible then cut lamb into individual rib chops. We roasted some carrots and broccoli (tossed in olive oil, minced garlic, salt and pepper then in oven at 425 degrees for 15 minutes). Put lamb ribs on hot grill then put vegetables in oven. All food should be ready at the same time with resting of meat. Making a lamb Indian curry tonight.  After being in Europe just craving lamb!

3 garlic cloves finely chopped
2 tbps chopped fresh rosemary
1/3 cup olive oil
2 tsps ground black pepper
8 lamb rib chops well trimmed of fat
1 tsp salt
lime slices

Directions:
In a small bowl stir together garlic, rosemary, olive oil and pepper. Place chops in a shallow dish and brush mixture over them then cover and refrigerate for a minimum of 2 hours or overnight. Prepare a grill or preheat a broiler. Brush grill rack or broiler pan with olive oil then place chops on rack or grill and cooking until browned and crisp turning every few minutes (let rest 5 to 10 minutes after taking it off the grill). Transfer to warmed individual plates then season with salt and serve immediately with lemon slices.

June 27, 2011 | Categories: Tony

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