2-3 c. olive oil
1/4 c. chopped/minced garlic
3 tsp. salt
1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
1 tsp. herbes de provence
1 tsp. fresh-ground black pepper
18 rib lamb chops, 1 inch thick
Take barbecue to a new level.
Yield: 9 servings
If you can't find herbes de provence, substitute salt free garlic-herb seasoning or lemon-pepper seasoning.
In a large Ziploc-style plastic bag or the Tupperware Marinader (shameless plug for a nifty tool!), combine all ingredients except the meat. Add the lamb chops, seal the bag/marinader and turn over to coat. Refrigerate overnight, turning occasionally.
The next day, drain and discard the marinade. Fire up the grill and grill the chops, uncovered, over medium heat for 2-4 minutes on each side, or until meat is done (160 degrees for medium well, 170 for well done).
Submitted by Diana Bogue Contributed on: and modified on Wednesday July 2nd, 2008