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.