Tony Harris’ Roasted Lamb Chops – Cooking Rocks!

COOKING ROCKS! - Roasted Lamb Chops - Show #9

Italian or Greek Style...done right, A meat lovers special treat!

1 Rack Of Lamb, frenched, and sliced into individual chops

Extra Virgin Olive Oil

Freshly minced garlic OR garlic powder (not garlic salt)

Fresh OR Dried Rosemary leaves (substitute oregano for Greek style)

Freshly squeezed lemon juice (for Greek style)

Sea Salt & Black Pepper to taste

Use your judgment and eyeball the spices on the chops...less if you like it mild or more if you like it bold. it's a feel thing.

Moisten chops with EVOO and then rub in the Rosemary, Garlic, pepper and salt into each chop. (Sprinkle lemon juice for Greek style)

Marinate in refrigerator for an hour if desired

Broil in oven for 3-4 minutes each side for medium depending on the thickness and desired doneness (I like med-rare to medium)

OR

Broil in Nu-Wave Table Top Oven at 350 for about 4 minutes each side

Stay on top of them and check as these can be wrecked if too well done - but if you like them well that's fine too

THAT"S IT...ENJOY!