Lamb Chops, Trimmed the Baton Rouge Way

These little lamb chops were fresh in the butcher’s case and were devoid of rib handles. I had to try them as an appetizer while waiting on guests at the home of Carl Duke, presently of Baton Rouge, Louisiana.

INGREDIENTS
6 Little lamb chops
1/2 teaspoon per chop, crushed rosemary. Fresh is best.
3 Tablespoons extra-virgin olive oil
6 garlic cloves
Liberal pinch of salt for each chop
Good coating of freshly ground black pepper

DIRECTIONS:

Lay chops on a plate or serving dish. Rub crushed garlic cloves all over the surface of each chop. Drizzle with olive oil. Coat one side with pepper and salt. Sprinkle 1/2 of the rosemary. Turn and coat the other sides as well.

On an oven hot grill with low flames. Cook evenly by turning 4 times through until fully cooked. These chops would go quite well with a crisp grilled vegetables and any Mediterranean style rice dish.

Chilled glass of Saint-Hilaire, Estate Bottled white sparkling wine. I like mine with a few fresh strawberries.

Leave a Reply

Your email address will not be published.