{"id":546,"date":"2017-04-18T18:29:12","date_gmt":"2017-04-19T01:29:12","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/?p=546"},"modified":"2017-04-18T18:29:12","modified_gmt":"2017-04-19T01:29:12","slug":"lamb-chops-trimmed-the-baton-rouge-way","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=546","title":{"rendered":"Lamb Chops, Trimmed the Baton Rouge Way"},"content":{"rendered":"<p class=\"Instructions\"><a href=\"http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/LilLambChopsBT.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-549\" src=\"http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/LilLambChopsBT-300x291.jpg\" alt=\"\" width=\"300\" height=\"291\" srcset=\"http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/LilLambChopsBT-300x291.jpg 300w, http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/LilLambChopsBT-768x744.jpg 768w, http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/LilLambChopsBT-1024x993.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p class=\"Instructions\">These little lamb chops were fresh in the butcher&#8217;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.<\/p>\n<p class=\"Ingredients\">INGREDIENTS<br \/>\n6 Little lamb chops<br \/>\n1\/2 teaspoon per chop, crushed rosemary. Fresh is best.<br \/>\n3 Tablespoons extra-virgin olive oil<br \/>\n6 garlic cloves<br \/>\nLiberal pinch of salt for each chop<br \/>\nGood coating of freshly ground black pepper<\/p>\n<p class=\"Ingredients\">DIRECTIONS:<\/p>\n<p class=\"Instructions\">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.<\/p>\n<p class=\"Instructions\">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.<\/p>\n<p class=\"Instructions\">Chilled glass of Saint-Hilaire, Estate Bottled white sparkling wine. I like mine with a few fresh strawberries.<\/p>\n<p class=\"Instructions\"><a href=\"http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/SaintHilaire.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-547\" src=\"http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/SaintHilaire-174x300.jpg\" alt=\"\" width=\"174\" height=\"300\" srcset=\"http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/SaintHilaire-174x300.jpg 174w, http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/SaintHilaire-768x1328.jpg 768w, http:\/\/www.outdoorcookingworld.com\/wp-content\/uploads\/2017\/04\/SaintHilaire-592x1024.jpg 592w\" sizes=\"(max-width: 174px) 100vw, 174px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These little lamb chops were fresh in the butcher&#8217;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 &hellip; <a href=\"http:\/\/www.outdoorcookingworld.com\/?p=546\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Lamb Chops, Trimmed the Baton Rouge Way<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-8O","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/546"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=546"}],"version-history":[{"count":2,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/546\/revisions"}],"predecessor-version":[{"id":552,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/546\/revisions\/552"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=546"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}