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    Roasted Garlic Encrusted Lamb Chops


    Source of Recipe


    posted to flavor wave oven users group on yahoo

    List of Ingredients




    3-4 Meaty Lamb Chops (about 1-inch thick) Fresh
    NapaStyle Roasted Garlic Rub (http://www.napastyle.com)
    1 tsp. extra virgin olive oil (just a drizzle)

    Recipe



    Wash the meat and pat dry. Coat with spice rub to taste (lots!) (At this point you could refrigerate the Lamb for a few hours to let the 'marinade' take, but I'm always in a hurry.)

    Place chops in oven. 4" rack, High, for 7-8 minutes (as desired). Turn over and cook for another 7-8 minutes. Let rest a few minutes (I still don't have this 'resting the meat ' business down yet.)

    Put on plate and drizzle a little Extra Virgin Olive Oil over the chops. Serve.

    If I have more chops, like 7-8, at the 'marinade' point, I vacuum-pack half with a FoodSaver and freeze. If starting with Frozen chops, refer to the guidelines and check done-ness with a thermometer.

 

 

 

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