Lamb Chops with Garlic & Rosemary from The Weeknight Cook by Brigit Binns
Marinate the lamb Grate 2 teaspoons zest from the lemons and squeeze ½ cup (4 fl oz/125 ml) juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine...
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Cooking tools:
- Grater
- Citrus press
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- Freshly ground pepper
- White Beans, 2 cups (14 oz/440 g)
- Anchovy fillets, 5 (optional)
- Fresh rosemary, 1 tablespoon minced
- Garlic, 4 cloves, minced
- Lamb loin chops, 8, each 6 oz (185 g) and 1 inch (2.5 cm) thick
- Olive oil, ¼ cup (2 fl oz/60 ml)
- Lemons, 3
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