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INGREDIENTS:
12 Meaty lamb rib chops, about 2 ½ oz each
5 Garlic cloves
3 Tablespoons extra virgin olive oil
2 ½ Teaspoons fresh rosemary, chopped
2 ¼ Teaspoon salt
1 ½ Teaspoons fresh cracked black pepper
8 oz Bottle Earth & Vine Provisions Pomegranate Pear with Port Culinary Sauce
1 Tablespoon butter
1 Teaspoon concentrated chicken bouillon (I prefer Better Than Bouillon brand)
PREPARATION:
LAMB CHOPS:
Combine garlic, olive oil, rosemary, salt and 1 teaspoon pepper in a food processor or blender and blend until garlic is finely chopped.
Coat each lamb chop with garlic mixture.
Arrange chops in a single layer on baking sheet.
Preheat broiler. Watching closely, broil lamb chops 4 to 5 inches from heat source until cooked to desired doneness, about 3 to 4 minutes per side for medium rare. Chops can be prepared 8 hours ahead, cover and refrigerate.
SAUCE:
ablespoon butter, 1 teaspoon chicken bouillon, ½ teaspoon fresh cracked pepper.
Transfer 3 chops to each plate and serve with Pomegranate Pear with Port Culinary Sauce .
Serve with a nutty flavored pilaf.
Serves 4
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