Active Time
25 MIN
Total Time
2 HR 25 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped. With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped. Scrape the mixture into a large baking dish and add the lamb chops. Turn the chops so they are well coated. Refrigerate for at least 2 hours or overnight.

Step 2    

Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the lamb to a platter and let rest for 5 minutes. Garnish with the mint leaves and pimentón, top with a drizzle of olive oil and serve immediately.

Suggested Pairing

Dense, powerful Sagrantino can be quite tannic when young, but with a little age, it pairs very well with gamey lamb.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5