Roman Lamb Chops
Recipe Date:
4 April 2013
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 8 lamb chops, trimmed of excess fat
- 2 large cloves of garlic, peeled and finely chopped
- 3 sprigs of rosemary, leaves removed and finely chopped
- 4 tablespoons of JOSEPH La Casetta Aged Vinegar
- JOSEPH Extra Virgin Olive Oil
- Sea salt and freshly ground black pepper
Directions
Heat a small amount of olive oil in a frying pan large enough to hold all the chops. When the oil is hot add the chops in a single layer and brown well on both sides. This should take around 3 - 5 minutes each side.
Add rosemary leaves and garlic to the meat and cook for 30 seconds to release the aromas, being careful not to burn the garlic. Season with salt and a seriously good grind of pepper. Add vinegar, reduce heat and cover. Continue cooking for another 5 - 10 minutes or until the lamb is tender and the vinegar has reduced to form a lovely thick sauce.
Serve hot and be prepared for all the pan juices to be mopped up by people looking for extras.
Buon Appetito!
