Some eschew lamb because of its slightly gamy taste (yes, I’m talking to you, Mom), but I for one love it. These simple broiled chops make a deliciously elegant dinner any night of the week.
SODIUM CONTENT: 185.3 mg per serving
5 t. minced garlic (5 cloves)
2 1/2 t. chopped fresh rosemary
1 t. freshly ground black pepper
2 T. olive oil
2 lbs. lamb chops
Preheat broiler. Adjust oven rack if necessary.
Place the garlic, rosemary, pepper and olive oil into a small bowl and stir well to combine. Place the lamb chops on a baking sheet and divide half of the mixture equally between the chops, coating well. Place the pan beneath broiler and broil 4-5 minutes. Remove from oven and carefully flip the chops over. Divide the remaining garlic-rosemary mixture evenly between the chops and spread to coat. Return pan to oven and broil another 3 minutes. Remove from oven and serve immediately.