Lamb chops marinated and cooked with olive oil, lemon juice, garlic and rosemary make a delicious meal. Serve with a crisp green or tomato salad and crusty French bread and butter.
2 fl. oz. olive oil
2 tablespoons lemon juice
2 teaspoon salt
1 black pepper
2 teaspoons dried rosemary
1 garlic clove, crushed
4 thick lamb chops
In a medium-sized shallow mixing-bowl, combine the olive oil, lemon juice, salt, for an authentic Indian meal. pepper, rosemary and garlic. Place the lamb chops in the marinade and baste them well. Set the chops aside in a cool place and marinate them for 2 hours, basting frequently.
Preheat the grill to high. Place the lamb chops on the grill rack. Reserve the marinade. Grill the chops for 2 minutes on each side. Reduce the heat to moderately low and grill the chops for a further 8 minutes on each side, basting them frequently with the marinade, or until they are tender when pierced with the point of a sharp knife.
Remove the chops from the grill and place them on a warmed serving plate. Spoon the marinade over the chops and serve immediately.