| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
Finely chopped lemon zest |
| 1 |
|
Garlic clove, minced and |
|
|
mashed to a paste with |
|
|
1/2 |
|
|
teaspoon salt |
| 1 1/2 |
t |
Chopped fresh rosemary or |
|
|
1/2 teaspoon crumbled |
|
|
dried |
| 1 |
T |
Olive oil |
| 4 |
|
1 1/4 inch thick loin lamb |
|
|
chops about 1 pound |
|
|
total |
INSTRUCTIONS
1998
Preheat the broiler. In a small bowl stir together the zest, the
garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb
chops with the marinade, and let them marinate on a plate for 20
minutes. Broil the lamb chops on the rack of a broiler pan about 4
inches from the heat for 4 to 5 minutes on each side for medium-rare
meat. Serves 2. Gourmet May 1993 Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 16,
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