This week I was invited to a little get together at the Weston Waterfront hotel.  Most of our evening was spent enjoying a manicure, wonderful wine and some ridiculously good bites of food from oysters to pork dumplings to my favorite of the evening, lamb chops. 


Baby Lamb Chops

Enjoying them (I think three, more likely four) reminded that I made them for my Boxing Day dinner party this past year.  They were such a winner with my guests and I am now glad I took a photo of them so I can share this recipe with my readers.

This is truly the simplest recipe you can make and it will always impress.


1/4 cup olive oil
2 cloves garlic crushed
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper


Heat olive oil in a pan over medium-high heat; add the garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.

Season lamb chops with salt and pepper.  Brush with oil of the marinade and fry on medium-low heat to desired doneness; medium-rare is recommended.

Arrange on a platter and spoon solids of rosemary mixture on top and serve.