Greg DuPree
Cookbook author Ali Rosen demonstrates how a fewsimple ingredientscan come together to surprise tired palates.
The mixture keeps the chops juicy while offering a mouthwatering herby brininess.
Its a (mostly) hands-off dinner since the chops cook under the broiler.
Photo:Greg DuPree
This rosemary lamb chops recipe is served alongside olive-and-rosemary bulgur with smashed cucumber for subtle crunch and freshness.
Any quick-cooking grain can replace bulgur in this recipe.
Try couscous, quinoa, or white rice.
Place an oven rack close to your broiler.
Line a baking sheet with aluminum foil.
When water starts to boil, turn heat down to a simmer.
Chop olives and rosemary until both are fairly small.
Add roughly two-thirds of olives and about half of rosemary to bulgur.
Combine the rest of the rosemary and olives, mayonnaise, and remaining 1 teaspoon salt in a bowl.
Spread mixture across both sides of lamb chops and place chops on baking sheet.
Put baking sheet in oven under broiler for 3 to 4 minutes, then flip chops.
Cook for another 3 to 4 minutes.
When you are a minute out from getting the chops, fold cucumbers in with bulgur.
Serve with lamb chops.
2,000 calories a day is used for general nutrition advice.
