Oops.
I was so hungry and the chops were so delicious that I actually forgot to whip out the camera to record the finish product. Consumption was imminent.
And, after cooking for my parents for a few days, my mother made the comment, “Do we have to wait for photos before eating at every meal?”
Not this time.
I remembered the photos with just one bite left on the plate.
Rosemary Lamb Chops
4 grass-fed lamb chops
2 Tbs. fresh rosemary, minced
Sea salt and pepper to taste
Preheat grill. Thoroughly rub both sides of each lamb chop with the rosemary, salt, and pepper. Grill the chops for about 7 minutes on each side, over medium-low grilling heat.
Serve over whipped cauliflower, potatoes, or even sauteed broccoli. Delicious, as you can see.
well these look like they were fantastic. If you are looking for a great beer to go ith them next time then follow my blog for the best recommendations.
Well I’ll have to check out your work for beer recommendations for sure. That’s certainly not my expertise but is very interesting and curious. Thank you!