Our lamb loin chops are a family favorite, whether it be on the BBQ or in the fry pan our curly tailed chops are most flavorsome. A tip is to make sure you cook them in a pre heated fry pan or pre heated BBQ and only turn them the once after you see the juices forming on the side that is yet to be cooked. Here is a simple recipe. Red wine and olive loin chops 1/3 cup fresh rosemary, chopped / 3 tablespoons extra virgin olive oil / 10 garlic cloves, minced 2 tablespoons black olives, minced or 2 tablespoons tapenade / 1 teaspoon fresh ground black pepper 1 cup red wine / 12 lamb loin chops, trimmed Directions: 1 Blend rosemary, olive oil, garlic, tapenade or olives, pepper and wine in a blender or food processor until smooth. 2 Reserve 1/4 of the marinade and pour the remainder over the lamb chops. 3 Let the chops marinate in the refrigerator for 45 minutes to 1 hour. 4 20 minutes before grilling, take chops from the refrigerator and allow to come to room temperature. 5 Preheat the grill to 450°F 6 Season chops with salt and pepper and sear on the grill for about 2 minutes per side. 7 Lower heat slightly and continue cooking, turning and basting with remaining marinade occasionally for another 5 to 10 minutes until the chops are done to your liking. 8 Remove from grill, tent with foil and let rest for 5 minutes
