Annie's Lamb Chops

 

Marinate: 

1/2 cup yogurt or buttermilk (tenderizes the meat) 

2 tbs salt (maybe more, make sure to salt sparingly all over the meat) 

2 tbs pepper (sprinkle sparingly all over the meat)

1 tbs (msg e.g knorr or yummy chicken sauce) 

1/2 cup rosemary 

1/4 cup garlic

1/4 cup good quality oregano

1/4 cup good quality olive oil. More needed for drizzling after meat is cooked. 

Method: 

In a food processor, add in rosemary (Remove rosemary from stalk), garlic cloves, and process until finely chopped. Drizzle in the olive oil. 

Cut up lamb chops from rack of lamb. (About 4 racks. you can make less but adjust the portions of marinate). 

Rub meat with yogurt and Yummy chicken sauce. Sprinkle salt and pepper all over meat. Rub with concoction from food processor. 

Store meat overnight in a refrigerator before grilling next day. 

Grilling: 

Heat up a grill plate on a barbeque or stove. Temp about 400 degrees F. 

Spray some oil on grill plate. Put the lamb chops over grill marks. Do not touch or flip. Set a timer for 4 minutes. Flip over and grill the other side. Set timer for another 4 minutes. 

Remove from grill and let it rest. Just before serving, drizzle good quality olive oil. 

Enjoy!