Lamb is Love

Maybe I'm getting so attached to food that I'm substituting romantic feelings for a Pavlovian response to rare meat? Or, maybe there's nothing tastier or sexier than a perfectly grilled lamb chop. Either way, I had a half a dozen small lamb chops waiting in the fridge and had no intention of freezing them.

Bone Sucking Worthy, Grilled Lamb Chops with Fresh Herbs

1/4 c. olive oil
6 garlic cloves, chopped
1/4 c. red wine
1 bunch fresh rosemary, chopped
1 tablespoon chopped fresh thyme
6 baby lamb chops, 1 inch thick (I prefer the French cut)
salt and freshly ground pepper

In a glass dish, mix all of the ingredients. Add the lamb chops and marinate at least 4 hours, turning after 2 hours to marinate both sides.

Prepare the grill. Season the chops with salt and pepper to taste. Grill over high heat until medium rare, 2-3 minutes per side.

Eat immediately. Put down your knife and fork and use your hands while you gnaw the meat off those bones like a robust man playing Henry VIII in a B movie!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".