Lamb Chops with Parsley, Rosemary and Garlic
By: Giangi Townsend
Published: Monday, April 1, 2013 - 9:08am

Ingredients




2 rack of lamb, separate right in between the bones
Salt and pepper
1 tablespoon dry rosemary
2 tablespoons parsley, finely chopped
3 garlic cloves, finely chopped
1 tablespoon olive oil

Preparation

1 Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic. 2 In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic. 3 Cook, turning twice until desire doneness.

About

As we celebrated Easter away from home, cooking can be a bit of a challenge when working with someone else appliances, or lack of. As our son has his Spring break this week, we are spending it at the mountains.
After a wonderful relaxing day, dinner was upon us. Rack of lamb was waiting for me to be prepare it.  At the last minute, and no appliances in hand to do what I needed to do, I decided to cut the rack into chops and prepare them as I usually do with rosemary. While chopping fresh garlic and parsley for the sautéed  potatoes, I decided to add the parsley-garlic mixture to the lamb as well.  The combination was quite a pleasant surprise. 
A glass of Cabernet Sauvignon was a perfect marriage with the lamb.
Bon Appetit!!
Giangi