- 2 tbsp. dried rosemary, crushed in mortar
- 1 tbsp. dried sage
- 1 tsp. dried basil
- 1/4 tsp. freshly ground black pepper
- 2 lg. cloves garlic, crushed
- 1 tbsp. olive oil
- 1 tbsp. peanut oil
- 4 baby lamb chops
Mix rosemary, sage, basil, pepper and garlic with oils to form a thick (but not dry) paste. Rub paste thoroughly into all sides of lamb chops. Cover, and allow to rest in refrigerator at least one
hour (preferably longer).
Grill chops on barbecue grill until rare/medium rare; herb coating should be slightly charred. Serves 2 persons. This grilled lamb chop recipe is also good for veal chops.