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.

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