Lemon Lamb Chops

Rosemary or "dew of the sea" is a legendary and romantic herb which produces pale-blue flowers. It is also known as the lover's symbol of fidelity. The evergreen shrub is a member of the mint family and flourishes by the Mediterranean Sea.

    6 lamb chops
    2 tablespoons olive oil
    1 garlic clove, crushed in a garlic press
    2 teaspoons dried rosemary, crushed in a mortar with a pestle
    Salt
    Freshly ground Tellicherry peppercorns
    Juice from ½ lemon
    2 tablespoons butter
    Lemon slices

1.  Rub the oil, garlic, rosemary and salt and pepper onto lamb.

2.  Heat oil in a 5-quart nonstick sauté pan. Brown lamb until
     just barely pink inside—about 15 to 20 minutes.

3.  Squeeze lemon juice over lamb, then add the butter. Heat
     1 minute. Serve with lemon sauce and slices of lemon.

     Hint: When you don’t want to be in the kitchen in the
     summer, grill these outdoors.

     Makes 4 servings