2 or 3 Cloves Garlic 1 Sprig Rosemary 8 Basil Leaves 1 tsp. Thyme, dry 1 tsp. Oregano, dry 2 Tbs. Olive Oil 1/4 tsp. Black Pepper 1/4 Cup Red Wine
2 Pounds Lamb Rack or Lion Chops 1 Pinch Salt
Place rosemary leaves, basil and garlic on cutting board.
Rough chop the three ingredients together.
Place all ingredients, minus lamb and salt, into a baking dish.
Mix ingredients together.
If you are using lamb loin, they usually come already cut into chops.
If you are using lamb rack you may need to cut them yourself.
To cut rack into chops simply cut between each bone as seen in photo.
You can also have your butcher cut them for you.
Place chops into marinade.
Marinade in the fridge for 4 hours on each side.
Remove chops from the marinade.
Let chops sit out at room temperature for half an hour to take the chill out.
The reasoning being that you can cook them rare or medium rare and the center of the meat will not be cold.
Sprinkle chops with salt; grill or broil as desired and serve.
New Taste Thinking:
When eating the chops you want to discard as much of the fat as possible. This particular rack of lamb was full of fat but it was easy to cut the meat out of the center and not eat the fat. Lamb loin my have been a better choice because it is a leaner cut. Another observation is that lamb fat tastes a lot like the fat found in grass fed beef. Both eat a similar diet. This may be interesting to you when purchasing or eating a product labeled grass fed.
