Garlic and rosemary chops

Recipe from: 4/24/1997 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 4
    large lamb chops
  • 4
    cloves garlic
  • few sprigs fresh rosemary
  • 2
    peppers, any colour, seeded and sliced into strips
  • 175
    courgettes, washed and halved lengthways
  • salt and pepper to taste
  • 85
    olive oil
  • 15
    white wine vinegar


Switch on the oven grill.
Use the oven roosting tin and place the rack on top.
Spray with non-stick spray. Insert a thin kebab skewer through the fleshy port of each chop, thread a garlic clove onto the skewer and fold the end of the chop over the clove of garlic and secure.
Sprinkle with fresh rosemary and place the chops on the rack of the oven roasting tin.
Arrange all the vegetables on the rack. Season the chops and vegetables with salt and pepper to taste.
Blend the olive oil and vinegar and sprinkle over the chops and vegetables.
Grill for 10 to 15 minutes or until done.
Turn once during the cooking process.
Serve with garlic butter if desired.

Read more on: grill  |  lamb


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