Serves: 4
Total Calories: 122
1 In a small bowl, stir together the oil, garlic, herbs, and salt and pepper to taste. Brush the mixture over the lamb. Cover and refrigerate 1 hour.
2 Place a grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
3 Scrape off some of the marinade. Grill or broil the chops until browned and crisp, about 5 minutes. With tongs, turn the chops over and cook until browned and just pink in the center, about 5 minutes more. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Burn-the-Fingers Lamb Chops recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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