Periyali is a delightful Greek restaurant in New York City. There these chops are served with a bit of lamb demi-glaze (reduced lamb juices) that takes hours to make. A squeeze of fresh lemon is an easy, delicious alternative.
1 heaping tablespoon minced fresh rosemary leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 rib lamb chops, each about 3/4 inches thick (about 2 1/2 pounds), trimmed of excess fat
Lemon wedges and rosemary sprigs
Mix rosemary, salt and pepper in small bowl, rubbing it between your fingers to release oils in the rosemary and to give mixture a somewhat pasty consistency. Rub some on both sides of chops. Cover and set aside 30 minutes at room temperature or several hours in refrigerator.
Prepare bed of coals or heat barbecue grill to medium-hot (or preheat broiler).
Grill or broil chops 4 to 5 minutes per side for medium-rare. Serve with lemon wedges and rosemary sprigs. Makes 4 servings.
Adapted from "The Periyali Cookbook" by Holly Garrison with Nicola Kotsoni and Steve Tzolis
Thursday, March 21, 2002
E-mail this story 
