20 September 2010 · Comments Off · Categories: Recipes

Aye, there’s the rub:

  • 4 parts dill
  • 4 parts rosemary
  • 2 parts basil
  • 2 parts marjoram
  • 1 part pepper, preferably freshly ground and coarse

Prepare enough rub to cover lamb chops thickly.

1. Marinate chops in dry sherry or dry red wine.

2. Coat chops thickly with rub, pressing it in.

3. Grill to medium or medium well over medium fire.

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