Recipes Lamb Chops with Rosemary and Garlic Be the first to rate & review! Eric Ripert cooks lamb chops on a large thin piece of slate, which he preheats over an open wood fire for an hour. Slideshow: More Amazing Lamb Recipes By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Yield: 6 Ingredients 3 rosemary sprigs 3 garlic cloves, thinly sliced 3 tablespoons extra-virgin olive oil Tweleve 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. Suggested Pairing Look for a powerful, concentrated red with hints of herbs, something that can stand up to the charred flavors here. Try a classic Bordeaux. Rate it Print