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

Ingredients

• 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)

Instructions

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.