I was so hungry and the chops were so delicious that I actually forgot to whip out the camera to record the finish product. Consumption was imminent.
And, after cooking for my parents for a few days, my mother made the comment, “Do we have to wait for photos before eating at every meal?”
Not this time.
I remembered the photos with just one bite left on the plate.
Rosemary Lamb Chops
4 grass-fed lamb chops
2 Tbs. fresh rosemary, minced
Sea salt and pepper to taste
Preheat grill. Thoroughly rub both sides of each lamb chop with the rosemary, salt, and pepper. Grill the chops for about 7 minutes on each side, over medium-low grilling heat.
Serve over whipped cauliflower, potatoes, or even sauteed broccoli. Delicious, as you can see.