This recipe for lamb chops is a favorite in our winery. It is an easy and quick recipe for two people but it can be easily scaled to more people. Rosemary and thyme give it great flavor. The chops can be grilled but in Galicia, they are also cooked on a large clay pot or paellas pan with garlic, olive oil and a bit of salt. What is wonderful about doing them this way is that the hot olive oil gets flavored by the garlic and rosemary providing an instant second course by dipping crusty bread in the oild and having it with a glass of hearty red wine.
Category : From the Land
Brush a thin layer of Apollo olive oil over each chop. Sprinkle salt and pepper to taste over them and distribute evenly the garlic and rosemary over each chop. Set the grill on high until it reaches at least 350 degrees. Sear each chop for about 2 or 3 minutes on each side and serve over couscous or by themselves with crusty bread and garnished with the rosemary sprigs. Makes a perfect appetizer.
Wine Pairing: Sangiovese, Montepulciano or Aglianico