Most of the time, I recommend sticking to chicken and fish with veggies at mealtime. But every once in a while, you might see the image of a crisp, succulent lamb chop-and nothing less will do. This recipe is a fabulous take on the plain broiled lamb chop. It uses the aromatic flavorings of rosemary, shallots, and vinegar to create a tasty zing with every bite. Enjoy these chops with a baked potato, a large green salad with one of my dressings, and a side dish such as Endive Etoile or steamed yellow squash.

What you'll need.
1 tablespoon chopped garlic
1 tablespoon chopped rosemary
1 tablespoon chopped shallots
1 tablespoon balsamic vinegar
1 tablespoon chopped parsley
1 tablespoon chopped onion Salt and pepper to taste
1 tablespoon oil, preferably canola or olive
12 rib lamb chops (I ounce each)

What you'll do:
Mix all the ingredients, except the oil and chops, in a large, non reactive roasting pan. Add the lamb chops, cover, and marinate in the refrigerator for 6 hours. Heat a large skillet until a drop of water sizzles in its center, add the oil and the lamb chops, and saut6 the chops for 2 minutes on each side for rare meat, 3 minutes for medium-rare meat, and 4 minutes for well-done meat.

Serves 4 (3 chops each) for lunch or dinner. Men: Add I ounce low-fat sliced cheese to your salad.