Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company. Coat them with just the garlic and oil, or try one of our herb variations.
ROSEMARY RIB CHOPS
6 tablespoons D’Olivo Rosemary Fused Olive Oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh-ground Tellicherry Peppercorns
8 lamb rib chops, about 1 inch thick (about 2 3/4 pounds in all)
Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat.
Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.
Chef Tip: When grilling quick-cooking items such as chops, turn them only once. If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you'll pull off the incipient crust. Once that brown edge forms, the meat is easy to move.