Rosemary, garlic, and lamb—does it get any better than that? The red wine that is poured onto the chops during the cooking process adds yet another layer of flavor.
Serves: 4
2 lbs. center-cut lamb chops
2 cloves garlic, minced
1 Tablespoon minced fresh rosemary
1 Tablespoon extra virgin olive oil
Salt and black pepper
Red wine for pouring on the chops (1 cup roughly)
1. In a medium bowl, combine chops, garlic, rosemary, and olive oil. Cover with plastic wrap and refrigerate for several hours. 2. An hour before grilling, remove the chops from refrigerator and allow them to warm up.3. Season chops with salt and pepper. Grill on the infrared burner over moderately high heat. Every 1-2 minutes, pour some wine over the chops (don't worry about flame up - one of the nice things about the infrared burner is that it is so hot that drippings will varporize almost instantly, imparting additional flavor to the food). Grill for 5 minutes (maybe 7 minutes for thicker chops) and flip, continue to pour wine and cook about 5 more minutes.
This recipe is courtesy of Charbroil.com for TEC Infrared.
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1 comment:
Great way to collect infrared recipes. Do you have any seafood recipes? Will the infrared burner cook too fast for fish and shellfish?
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