Lamb Chops are a delicous alternative to steakand perfect for Easter Sunday dinner. They are flavorful and tender. Rosemary and garlic compliment the taste and texture of the meat perfectly. this recipe is very easy however when served it looks and more importanltly TASTES impressive! I usually serve this with roasted potatoes and asparagus. As for the Red Wine i cook with and serve I like to use a Cabernet Sauvignon.
Red Wine Marinade:
2 cups dry red wine
2 tbsp. lemon juice
2 cloves garlic, crushed
1 sprig of rosemary, whole
1 bay leaf, whole
1/2 tsp. salt
1/2 teaspoon fresh ground black pepper
4-6 lamb chops or 10-12 baby lamb chops
Pour all ingredients in a zip-lock bag along with the lamb chops and marinade for 2 hours in the refrigerator. Turn and shake several times. Remove the zip-lock bag from the refrigerator and bring the chops to room temperature before cooking.
Remove the chops from the marinade and discard (the marinade…not the chops! =D ). Chop fresh rosemary and sprinkle both sides of the lamb chops with the rosemary and salt and pepper. Place in a screaming hot skillet and cook for a few minutes on each side until you achieve your desired temperature. I Like mine medium or medium rare which is about 3-4 minutes each side depending on the chops. I also sometimes use baby lamb chops ( just because i think they are cute. LOL)