YIELD:
4
PREP TIME:
Not specified
COOK TIME: 14 Minutes
INGREDIENTS
2 lbs. center-cut lamb chops
2 cloves garlic, minced
1 Tablespoon minced fresh rosemary
1 Tablespoon extra virgin olive oil
Salt and black pepper
Red wine for pouring on the grill (1 cup roughly)
DIRECTIONS
Rosemary, garlic, and lamb—does it get any better than that? The red wine that is poured onto the chops and grill during the cooking process adds yet another layer of flavor.
Serves: 4
1. In a medium bowl, combine chops, garlic, rosemary, and olive oil. Cover with plastic wrap and refrigerate for several hours.
2. An hour before grilling, remove the chops from refrigerator and allow them to warm up.
3. Season chops with salt and pepper. Grill on the infrared burner over moderately high heat. Every 1-2 minutes, pour some wine over the chops and onto the glass top. Depending on the thickness of the chops and the desired doneness, they will need to cook for about 10-14 minutes.
Chef Chris Koetke
Chef Chris maintains an exhausting schedule with ease. In addition to a weekly appearance on WGN TV in Chicago and guest slots on WGN radio, his primary role is as Dean of the School of Culinary Arts at Kendall College in Chicago.