Recipe courtesy by Eric Reed
- One rack of Australian Lamb chops
- Trim and (French bones if desired)
- Katerina’s Finest Extra Virgin Olive Oil
- Salt and pepper
- Fresh Rosemary
Place in shallow baking dish and coat in Katerina’s Finest Olive oil. Remove leaves from a few sprigs of fresh Rosemary and coarsely chop and sprinkle into olive oil. Turn chops to coat. Marinade for 1 hour. Grill about 3-4 minutes a grill on high heat, making sure to shake off excess oil from chops before placing on grill. They will flame up, but it leaves a nice char on chops.