Lamb Chops with Rosemary and Garlic
- Recipe by Eric Ripert
Eric Ripert cooks lamb chops on a large thin piece of slate, which he preheats over an open wood fire for an hour.
- SERVINGS: 6
Recipe
Ingredients
- 3 rosemary sprigs
- 3 garlic cloves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Twelve 7-ounce lamb loin chops
- Salt and freshly ground pepper
Directions
- In a large shallow dish, combine the rosemary, garlic and olive oil. Add the lamb chops and let marinate for 1 hour.
- Preheat a grill pan. Remove the lamb chops from the marinade and scrape off some of the rosemary and garlic. Season the lamb chops with salt and pepper and grill over moderate heat until medium rare, about 4 minutes on each side. Serve at once.
Wine
Look for a powerful, concentrated red with hints of herbs, something that can stand up to the charred flavors here. Try a classic Bordeaux, such as the 1996 Château Louvère.
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- From A Chef At His Peak
- Published April 2000
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