4 large forequarter lamb chops
Plenty of salt & pepper
1 tblspn chopped, fresh rosemary or 1 tsp dried
4 garlic cloves, finely chopped
2 tblspns olive oil
Season chops well on both sides with salt & pepper. Mix together rosemary, garlic and olive oil and rub this over the chops. Set aside for 1 hour or better still overnight.
Heat your oven to 200°, place chops in an oven-proof tray and bake for 15 – 20 minutes until cooked. Alternatively you can BBQ, panfry or grill them.
Serve with salad and your favourite style of potato.
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