Rosemary Lamb Chops

Serves Two

Ingredients:

2 Racks of lamb - fat cap removed

Salt and pepper to taste

Juice of one lemon

2 Tbsp. fresh Rosemary –coarsely chopped

2 Tbsp. Dijon mustard

¼ cup of olive oil

Fresh lemon wedges for garnish

Method:

Slice the racks between the bones to make chops and lightly and equally pound them with a mallet. Season with salt and pepper to taste then sprinkle with the juice of one lemon. In a bowl, mix together the olive oil, mustard and rosemary. Coat the chops with the marinade and let stand  for two hours. For better results, refrigerate in the marinade overnight.  Heat  the barbeque to medium high. Place the chops on the bbq until the flames start flaring then turn the chops and  reduce to medium low heat.  This will minimize the flaring.  Move the chops around while cooking and continue cooking until crisp and the fat has dripped off. For those that do not have a bbq. the chops can be prepared on a wire rack with  a tray  or a grooved grill tray under the broiler in the oven. Cook until crisp on both sides. Serve with fresh lemon wedges to squeeze over top.

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.