One for the Table: The bright flavors of the Mediterranean
By Joseph Erdos
on
freshly ground black pepper
olive oil
In a large, resealable plastic bag, add lamb, lemon juice, rosemary leaves and garlic. Seal, place on a plate to capture any leaks and let marinate in the refrigerator for 45 minutes to 1 hour.
When ready to cook, remove the chops from the bag, scraping off all bits of rosemary and garlic. Pat chops dry with paper towels. Discard marinade.
Heat a grill pan over medium-high to high heat. Season lamb with salt and pepper; brush with oil. Sear the chops for 2 to 3 minutes per side for medium-rare.
Let the lamb chops rest for at least 5 minutes before serving.
Baby Spinach, Crumbled Feta and Cherry Tomato Salad
Makes 2 servings
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
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