Growing up, we always had lamb for Easter. David isn’t a fan, but Carmen had requested it, so …we had some lamb.
I marinated two large lamb chops in olive oil, 4 cloves of garlic sliced, rosemary, and salt and pepper.
Grilled inside on each side for about 8 minutes each due to the thickness.
I rested the meat for about ten minutes. Carmen enjoyed her chop, and I had part of the other chop.
My plate. I had too much Cous Cous, but overall a delicious Easter lunch.