Here’s the go-to lamb recipe that I’ve written – super simple and deceivingly good. It’s a recipe that I frequently share with people who ask me for recipes because you can start it the night before, let it marinate while you’re at work, and it takes less than 10 minutes to finish it that night for serving.

Rosemary Lamb Chops
Serves 4

Ingredients:
1 cup olive oil
2 tablespoons fresh lemon juice
5 large garlic cloves, minced
2 tablespoons Dijon mustard
4 teaspoons rosemary, de-stemmed and minced
2 8-rib racks of lamb, trimmed, cut into 4 double chops
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Directions:
1. Whisk the olive oil, the lemon juice, garlic, mustard, and rosemary in a sealable plastic container to blend. Make sure you select a sealable plastic container that is large enough to hold the double chops of lamb.
2. Sprinkle lamb with salt and pepper.
3. Add lamb to marinade and turn to coat.
4. Cover and refrigerate at least 4 hours (or up to 1 day).
5. Allow lamb to come to room temperature before cooking.
6. Preheat broiler.
7. Remove lamb chops from marinade and transfer to rimmed baking sheet.
8. Broil lamb chops 4 minutes per side.
9. Remove from broiler and rest the meat for 2 minutes before serving.

The second post is a Lamb Rib experiment where I took recipes from Alton Brown, Ina Garten, Michael Chairello and used rubs from Parini Ranch in Abilene, and the Marriott San Antonio. I cooked four racks of lamb ribs side by side and the results were delicious! http://www.homewithmandy.com/2008/09/lamb-ribs-experiment-in-flavors.html