We got these gorgeous lamp rib chops from our favorite local farmer. The Other Williams wanted to keep them pretty simple so she just did a wet rub application on them. And I have to say they were killer! The broccoli is also local and so was our beverage that went with this meal. Basically this was a local meal outside the sweet potato.
Over dinner we got to talking about where our food comes from and the 100 mile diet. We're very fortunate to live near so many local sources of food and drink. We're not interested in eating 100% local 100% of the time but we like to really try to use the resources that are available to us locally first, before looking further.
4 lamb rib chops
3 cloves of garlic
4 springs of rosemary, destemmed and chopped.
Salt & pepper, to taste
A couple of hours before your ready to eat paste your garlic in a morter and pestle or using some other method. Mix the rosemary, salt, and pepper in with the garlic paste and rub onto the chops.
Drizzle the chops with a little oil before putting them on the grill to prevent sticking.
Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut-Rosemary Pesto
Grilled Lamb with Brown Sugar Glaze