Lamb Porterhouse Chops
1 tablespoon chopped fresh rosemary
1 teaspoon olive oil
1/2 teaspoon kosher salt, divided
1 garlic clove, minced
4 (6-ounce) lamb loin chops, trimmed
1/8 teaspoon freshly ground black pepper
1/2 cup Red Wine
Combine rosemary, oil, red wine, 1/4 teaspoon salt, and garlic; rub mixture evenly over both sides of lamb. Cover and marinate in refrigerator for at least 2 hours or overnight.
Preheat Oven to 400 degrees. Sprinkle both sides of
lamb with remaining 1/4 teaspoon salt and pepper. Place lamb on a baking sheet and bake for 7-8 minutes (145°
for medium-rare) or until desired degree of doneness.