Rosemary-Smoked Lamb Chops
INGREDIENTS:
6 to 8 sprigs fresh rosemary
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1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 rib or loin lamb chops, 1 inch thick
TO PREPARE:
Cover rosemary sprigs with water and soak 30 minutes.
Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixture on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4 minutes. Drop remaining rosemary sprigs on coals. Continue to cook, turning once again and basting with rosemary mixture, another 4 minutes. Serve immediately.
SERVES: 4
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