Lamb Porterhouse Chops November 11 2011

 

 

Ingredients

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

 

Preparation

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.