Ingredients:
(Serves 4 people)
• 1 lb. lamb chops
• 3 tablespoons of olive oil
• 1 sprig of rosemary
• Squeeze of lemon
• Salt and pepper to taste
Method:
• Prepare the chops, eliminating any excess fat and beat with a meat tenderizer. Lay the chops in a pan, salt and pepper to taste on both sides. Drizzle with olive oil, squeeze of lemon and flavor with chopped garlic and fresh rosemary. Cover and refrigerate for 30 minutes to allow the chops to marinate.
• Heat a cast iron plate and cook the chops over a flame for around four minutes on each side. When cooked, serve piping hot with sides and a glass of Sequoia Grove Cabernet Sauvignon.
