Planet Green
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Yield: 7 lollipops
Ingredients:
1 rack of lamb, about 7 chops, trimmed of fat and sliced into individual chops
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons chopped garlic
1/4 cup sherry vinegar
1 tablespoon chopped rosemary
Method:
To a non reactive dish, add lamb chops and season with salt and pepper. Add in the olive oil, garlic, vinegar and rosemary and turn the lamb chops in the marinade. Set aside for 20 minutes to an hour.
Prepare grill.
Place chops on the grill and turn, after 3 minutes for medium rare. Continue to cook on other side for 3 more minutes. Remove to a plate and tent with foil. Let rest for 5 minutes and then serve.
*Editor's Note: Look for grass-fed lamb wherever possible.
This recipe was featured on the A Man on His Own Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.
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