Rosemary and Garlic Lamb Chops


A simple recipe for an impressive main course. Serve the lamb with Saffron Couscous and baby carrots. Pour a Cabernet Sauvignon.


    • 5 garlic cloves
    • 3 tablespoons extra-virgin olive oil
    • 2 1/2 teaspoons chopped fresh rosemary
    • 2 1/4 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 12 meaty lamb rib chops (about 2 1/2 ounces each)


Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)

Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

Reprinted from Bon Appetit, April 2000.

Father's Day
Makes 4 servings

Top Recipes

'I became a broker of bones': Why Rachael Mamane started selling stock

"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."